Carrot Mango Ginger Cake
Carrot Ginger Mango Cake
photo: Scott Goodwin
This yummy cake was part of a “Veggie Sweet “ article for Intermezzo. The article also included desserts featuring beets, pumpkin and zucchini. Some of my favorites! I loved adding a new flavor and spice to my classic carrot cake recipe. Something about this cake is perfect for almost any season, birthday or picnic. The bright mango and spicy ginger make it the perfect “I’ll bring dessert” cake for Thanksgiving, too. It’s easy to assemble and decorate especially with chopped nuts coating the sides of the cake. Just simply swirl the top!
CARROT-MANGO GINGER LAYER CAKE WITH CREAM CHEESE FROSTING
SERVES 12 TO 15
Cake
4 cups flour
1 cup sugar
2 cups brown sugar
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
2 teaspoons vanilla
2 cups vegetable oil
8 eggs
1/2 cup mango juice
1/4 cup grated fresh ginger
4 cups shredded carrots
1 cup fresh cut mango pieces ( about 1/2” pieces)
Cream Cheese Frosting
1 pound cream cheese, softened
1/4 pound butter, softened
6 cups confectioners sugar
1 teaspoon lemon juice
Garnish
1 1/2 cups pecans, coarsely chopped
carrot shavings, candied mango slices (optional)
Preheat oven to 350℉.
Grease and flour or line two 10-inch cake pans with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, cinnamon and salt. Set aside.
In the bowl of a stand mixer, ( or with a hand mixer) mix eggs, sugar, brown sugar, vanilla, and mango juice until blended. On low speed, stream in oil until blended.
Add flour mixture and mix just until incorporated and smooth.
Stir in carrots, ginger and mango.
Pour batter evenly into prepared pans.
Bake 35 to 40 minutes or until a tester inserted into the center comes out clean. Remove pans from the oven. Cool slightly on wire cooling racks. Carefully remove cakes from the pans. Remove parchment paper and continue to cool.
Make frosting. In the bowl of a stand mixer ( or with hand mixer) cream butter until light. On low speed, add confectioners sugar gradually until blended.
On low speed, add cream cheese a little at a time until incorporated. Add lemon juiceMix just until smooth . Use immediately or store refrigerated, in an airtight container. Let frosting come to room temperature before using. ( Can be made 1 week in advance.)
Assemble cake. Level off tops of cake layers, if necessary. Place one layer, cut side up onto a serving plate. Spread with a layer of frosting. Place other layer, cut side down onto bottom layer.
Frost entire cake with a thin layer of frosting. This will seal in any crumbs. Refrigerate 15 to 20 minutes. Frost cake with another thin coat of frosting.
Adhere chopped pecans to the sides of the cake.
Garnish top of cake with carrot shavings, as desired. Refrigerate until serving. Can be assembled 2 days in advance. Let cake come to room temperature before serving.
Carrot Ginger Mango cake
photo: Scott Goodwin for Intermezzo Magazine