Mango-Carrot Cake


I found this recipe on my favorite magazine – the “Better Homes and Gardens” magazine.  This is a totally different cake which uses mango juice.  A cake with mango juice?  I could not resist and decided to make it the day I received the magazine.  So I halved the ingredients thinking if I use the amount specified in the magazine I may have to bake twice.  But I was wrong.  Mine came a bit thin but it was delicious.  Instead of cream cheese frosting as specified in the magazine, I made butter cream.  You can definitely double this recipe.  Also I made some tweaks here and there.



  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon vanilla
  • 2 oz (¼ cup) butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½  cup mango juice (such as Odawalla Mango-Tango or Naked Mighty Mango)
  • 1 ½ cups finely shredded carrot

Butter Icing

  • 4 oz butter
  • ¾ cup butter softened
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange essence



  • Pre-heat oven to 350F.
  • Grease a 8 inch round cake pan and set aside.
  • In a medium bowl combine flour, salt, and baking powder and set aside
  • In a separate bowl beat butter and sugar until smooth and fluffy.
  • Add the egg and beat well.
  • Alternately add flour mixture and mango juice and beat on low speed until combined.
  • Stir in shredded carrot
  • Pour into prepared pan and bake for about 25-30 minutes or a tooth pick inserted in the middle comes out clean.
  • Cool in pan to room temperature.

Butter Cream:

Beat together butter, powdered sugar, vanilla extract and orange essence until light and fluffy

Spread over the cake.

Source: Better Homes and Gardens

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