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
- 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.
Beat together butter, powdered sugar, vanilla extract and orange essence until light and fluffy
Spread over the cake.
Source: Better Homes and Gardens