Carrot cake is one of my all-time favorite cakes. But somehow I go months, sometimes even years without making it! Italian cream cake is another one of those that happens too. Definitely a favorite, but I never think to make it.
In my latest Better Homes magazine a gorgeous carrot cake graced the cover. And it even had a little twist added in.
Umm yum. Mangoes are one of my favorite summer time fruits. They are fantastic to eat on their own, but also make the perfect addition to all types of salsa, potato salads, etc. Turns out, they also make a fabulous addition to carrot cake.
Somehow I was able to refrain from smothering this cake in cream cheese icing, and just did a light layer on top and in between the two cakes. I can’t believe I’m going to say this, but it was a really good decision.
It let the carrot cake shine.
Now don’t go expecting a light and fluffy cake with this recipe. It is dense. Gloriously dense.
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cloves
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- ¾ cup mango juice (Odwalla, Naked, etc)
- 1½ to 2 cups shredded carrots (add in to your liking)
- 4 ounces cream cheese, softened
- 4 tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees and grease two round cake pans. I believe mine were 9 inches.
- Combine flour, baking powder,cinnamon, cloves, and nutmeg. Set aside.
- In a medium bowl, cream butter and sugar. Add eggs one at a time, mixing until creamy. Alternating, add in flour mixture and mango juice. Beat until just combined. Stir in carrots
- Pour batter into prepared cake pans. Bake for 25 minutes.
- To prepare the frosting, beat cream cheese and butter together. Add in flour and mix until combined. Add in vanilla.
- Frost cake once cool.
Make it soon!