I kept reading all week … if you make one thing Easter Sunday – make it cake!
So many online articles were focusing on Easter sweet treats and with my natural love for all things sweet I decided to oblige! The stars aligned when I saw my store had mangoes on sale and I decided to go for it – that recipe that had been lurking in the back of my notebook. Would I ever be brave enough to try it?? Would it taste good?? I threw caution to the wind and I’m so glad I did as this cake is phenomenal.
Thanks Better Homes and Garden, your April 2013 magazine has been on fire with great recipe suggestions. I decided to juice the mangoes myself rather than buy a juice blend. Let me tell you, being someone who is rather unfamiliar with mangoes, this was a task. But it helped me whittle down the per serving cost so a little sweat equity was okay by me. I was only able to fill one cake pan with the batter the recipe produced, so I halved the frosting recipe.
Out of the oven it was a moist and fragrant cake – the nutmeg really lent a cozy feeling to a cake that is a nontraditional spin on an old favorite. So pour yourself a glass of milk and snuggle into your favorite chair – this cake’s coming to comfort you!
Mango-Carrot Cake – approx. $0.53 per serving
2 cups all purpose flour
1 tablespoon baking powder
1/4 tsp. ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar
1-1/4 cups refrigerated mango juice blend (such as Odwalla Mango Tango or Naked Juice Mighty Mango) – again, here I juiced 3 mangoes
3 cups finely shredded carrot
1 recipe cream cheese frosting, below
1 recipe carrot ribbons, below
Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8×1-1/2 inch round cake pans; set aside. In a medium bowl combine flour, baking powder, 1/2 tsp. salt, and nutmeg; set aside.
In a large mixing bowl beat butter on medium-high speed 30 seconds. Gradually add granulated sugar; beat until combined. Beat two minutes more. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and 3/4 cup of the mango juice; beat on low after each addition just until combined. Stir in shredded carrot. Pour into prepared pans.
Bake 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Place remaining 1/2 cup mango juice blend in a small saucepan; bring to boiling. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/4 cup. Remove from heat; cool. Frost top of one cake layer with Cream Cheese frosting. Top with remaining cake layers; frost as desired. Drizzle with reduced juice; top with carrot ribbons. Makes 12 servings.
Cream Cheese Frosting: In a large mixing bowl beat together one 8-oz. package of cream cheese and 1/4 cup butter until smooth. Beat in 1 tsp. vanilla. Gradually beat in 4 cups of powdered sugar.
Carrot Ribbons: Using a vegetable peeler, thinly slice one carrot lengthwise. Place in a bowl of ice water for at least 30 minutes. Drain well before using.