Subj : BH&G 2686
To   : All
From : Dave Drum
Date : Wed May 12 2021 16:22:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mango-Carrot Cake
 Categories: Cakes, Desserts, Fruits, Cheese
      Yield: 12 Servings
 
      2 c  All-purpose flour
      1 tb Baking powder
    1/2 ts Salt
    1/4 ts Ground nutmeg
    1/2 c  Butter; softened
      1 c  Granulated sugar
      2 lg Eggs
  1 1/4 c  Refrigerated mango juice
           - blend
      3 c  Fine shredded carrot
           Carrot ribbons *

MMMMM-------------------CREAM CHEESE FROSTING------------------------
      8 oz Pkg cream cheese; softened
    1/4 c  Butter; softened
      1 ts Vanilla
      4 c  Powdered sugar
 
  Set oven @ 350ºF/175ºC.
  
  Grease and flour two 8" x 1 1/2" round cake pan; set
  aside. In a medium bowl combine flour, baking powder,
  salt, and nutmeg; set aside.
  
  In a large mixing bowl beat butter on medium-high speed
  for 30 seconds. Gradually add granulated sugar; beat until
  combined. Beat 2 minutes more. Add eggs, one at a time,
  beating well after each addition. Alternately add flour
  mixture and 3/4 cup of the mango juice; beat on low after
  each addition just until combined. Stir in shredded
  carrot. Pour into prepared pan.
  
  Bake 25 to 30 minutes or until golden and a wooden pick
  inserted near center comes out clean. Cool in pan on wire
  rack 10 minutes. Remove from pan; cool completely. Place
  remaining 1/2 cup mango juice blend in a small saucepan;
  bring to boiling. Boil gently, uncovered, 3 to 4 minutes
  or until reduced to 1/4 cup. Remove from heat; cool. Frost
  top of one cake layer with Cream Cheese Frosting. Top with
  remaining cake layer; frost as desired. Drizzle with
  reduced juice; top with carrot ribbons.
  
  FROSTING: In a large mixing bowl beat cream cheese and 1/4
  cup butter until smooth. Beat in vanilla. Gradually beat
  in powdered sugar.
  
  * CARROT RIBBONS: Use a vegetable peeler to thinly slice
  carrots lengthwise. Place in a bowl of ice water for at
  least 30 minutes. Drain and pat dry with paper toweling.
  
  FOR A THREE LAYER CAKE: Increase the batter by 1/2 to make
  a three-layer cake using the following amounts: 3 cups
  flour, 1 1/2 tablespoons baking powder, 3/4 teaspoon salt,
  1/4 teaspoon ground nutmeg, 3/4 cup butter, 1 1/2 cup
  granulated sugar, 3 eggs, 1 1/2 cup mango juice (using 1
  cup in the cake and 1/2 cup for the topper) and 4 1/2 cups
  finely shredded carrots. Divide the batter into three 8" x
  1-1/2" pans and bake as directed. Double the frosting
  recipe in order to frost the top and sides of the cake.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The coffee shop is this century's virtuous tavern substitute.

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