Mango Carrot Cake

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.

Mango juice.

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.

Mango Carrot Cake
8
 
Ingredients
  • 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)
Cream Cheese Frosting
  • 4 ounces cream cheese, softened
  • 4 tbsp butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees and grease two round cake pans. I believe mine were 9 inches.
  2. Combine flour, baking powder,cinnamon, cloves, and nutmeg. Set aside.
  3. 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
  4. Pour batter into prepared cake pans. Bake for 25 minutes.
  5. To prepare the frosting, beat cream cheese and butter together. Add in flour and mix until combined. Add in vanilla.
  6. Frost cake once cool.

Make it soon!

Chocolate Walnut Banana Bread

Surprise!

This isn’t an April Fools joke. I actually cooked something, photographed it, and am going to write about it.  Long time coming huh?

I’m so sorry for my absence from Pardon the Dog Hair. No need to worry. I still love food and dog hair, separately, just as much as I used too; I’ve just been busy! Trying to work a normal job, then keeping Pie Flutin‘ afloat has proved to take up much more time than I anticipated.  It seems that when I’m not baking pies, I’m sitting on the couch trying to catch my breath. Or maybe I’m just watching recorded episodes of The Voice. On repeat.

We celebrated a wonderful Easter last night with a few of our couple friends and doggie friends. Everyone brought over a little something to add to our Easter feast, so the cooking was rather light for us. I tried my hand at another macaroni dish, made some lemon basil hummus, Wes took care of the meat, and we were set. Thank goodness for friends who like to contribute! It sure makes hosting easy.

To start our Easter morning, I whipped up a quick and easy banana bread.  A few of our bananas were fast approaching their end date, so I figured banana bread was the best way to make use of them.

Banana bread isn’t something I make all that frequently, so I didn’t have a go-to recipe for it. After a quick google search, I found one that sounded great, had solid reviews, and used buttermilk, something I had that also needed to get used up.

I was sold.

It is so nice when you have all the ingredients on hand when you get a random baking urge.

This stuff was great. Moist, full of banana flavor, and not overly sweet. I recommend making this as muffins though to help with portion control. Wes and I polished off close to half the loaf in about 24 hours.

Not necessarily proud of that. But at least it isn’t going to waste! And banana bread is always best within a day or two of baking, so I guess we have no reason to feel guilty.

I hope you all had a wonderful Easter!

Chocolate Walnut Banana Bread
Cuisine: Breakfast
6
 
Quick, easy, yummy!
Ingredients
  • 2 eggs, beaten
  • ⅓ cup buttermilk
  • ½ cup butter, melted
  • 1 cup mashed bananas
  • 1 cups white sugar
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together eggs, buttermilk, butter, sugar, and bananas. Once creamy, add in flour, baking soda, and salt. Stir together until combined
  3. Stir in chocolate chips and walnuts
  4. Bake for 1 hour