First things first: I have to admit that this is not a new recipe for this site. It is, however, slightly modified*, but the real reason for re-posting it is that it’s one of my all-time favorite recipes, yet because the photos weren’t so great (it was only my 7th post, after all!), it hasn’t really received the attention I think it deserves.
I took some new photos when I made this cake again for a birthday party last summer, and figured I’d share it with you today since I’m sure that after a week of record-breaking cold, many of us could use a slice of tropical paradise! Simultaneously fluffy and splendidly moist, studded with crunchy walnuts and flecks of carrot, and permeated with fragrant pineapple and wonderfully tangy mango flavor, this carrot cake will make you swoon. Guaranteed.
Even though there is still a TON I’d like to learn about photography, it’s still pretty cool (for me, at any rate) to look at the difference between the photos I took a year ago and the ones now. You can see the original post here, but I’ll go ahead and include the updated version of the recipe below.
* The frosting recipe has been scaled up, since before, there wasn’t quite enough to cover the whole cake unless you frosted very thinly and sparingly. I also reduced the amount of sugar in the cake itself.
- 2/3 cup vegetable oil
- 1/2 cup applesauce
- 1 cup sugar
- 4 eggs
- 3/4 cup mango juice (I use Naked Juice Mighty Mango)
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups grated carrots (about 4 carrots)
- 1 8-ounce can crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup dairy-free margarine
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 2 tablespoons soy milk
- 1/4 cup mango juice
- chopped walnuts
- shredded coconut
- Preheat the oven to 350 degrees.
- Mix together the oil and applesauce. Add sugar and mix. Add eggs one at a time, beating the mixture after each egg. Mix in the mango juice.
- In a separate bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- Mix dry ingredients into the wet ingredients.
- Stir in grated carrots, pineapple (drained), and walnuts.
- Pour into two greased and floured round pans. If you are using 8-inch pans, bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. If you are using 9-inch pans, bake for 30-35 minutes. If you are making cupcakes, bake for 20-25 minutes.
- Cool pans on a wire rack for 10-15 minutes, then turn cake rounds out onto the wire rack. Cool completely before frosting.
- For the frosting: mix together the margarine and powdered sugar. Stir in vanilla and soy milk. Beat until the frosting is smooth.
- Place one cake round on a plate or cake stand, rounded side facing down. Frost the top of the round. Place the second cake round on top, rounded side facing up. Frost the top and sides of the cake.
- Optional garnishes: Simmer 1/4 cup mango juice until slightly reduced in volume. Drizzle on top of the cake. Sprinkle shredded coconut and chopped walnuts on top.
Kathy @ Beyond the Chicken Coop says
I love carrot cake. The addition of mango sounds amazing!
Thanks, and thanks for stopping by! I hope you get a chance to try it.
Wow! That is amazing looking. And I’m sure it tastes as good as it looks.
Thank you! It tastes even better than it looks, in my (obviously unbiased!) opinion 🙂
Oh my gosh this look delicious! Can’t wait to try mango juice in my next carrot cake 🙂
Thanks so much! I hope you get a chance to try it – you’ll love it!
HomeSweetJones (@HomeSweetJones) says
Looks so good! I love pulling old favorites out of the archive and seeing how much my skills have improved. These pictures are gorgeous. I’m so glad you posted this again because now I can’t wait to make it!
Thanks! This is without a doubt one of my favorite cakes of all time. If you make it, be sure to let me know!
Frugal Hausfrau says
This does look like a lovely cake and I’m so glad you reposted so I could see it.:)
Thanks! Always glad to repost a personal and family favorite 🙂
Reblogged this on Chef Ceaser.
I love carrot cake and adding the pineapple and mango is making me realise that a very good thing can get better still. Lovely.
The pineapple and mango really do take things to a new level! I hope you get a chance to try this 🙂
Erin | Well Plated says
I am so glad that you brought this back to life! I love pineapple in my carrot cake, so I’m sure that I would be all over this mango business too.
Your taste buds will thank you, I’m sure! It’s downright dreamy 🙂
Wow!!! It looks so good!!!
Wish I could have a slice now!
Haha, you and I both! Thanks 🙂
Lu | Super Nummy Yo! says
I remember thinking the original post looked awesome but this is even better!! I love that you drizzled the mango juice in a swirly pattern to decorate the cake 😀 I don’t even like carrots but I’m still tempted to make this because I LOVE mango.
Thanks! The mango juice on top adds SO much flavor. I bet this cake would still be delicious without carrot – perhaps grated apple could work as a substitute, if you squeezed out a bit of the liquid so it’d be more carrot-like in moisture content…
Mangoes are one of my favorite fruits, and I love the idea of adding it to carrot cake! This sounds so delicious and I love the photos too- just gorgeous!
Thanks! I still struggle a bit with photographing cakes…clearly, that just means I need to make more to practice on 😉
These photos are delicious!!! I just want to reach into the screen and cut myself a slice. (Who am I kidding, if I could do that I’d just take the whole cake!). Love the addition of mango!
Haha thanks! And I totally agree – if I could reach into the computer and grab a bite, I wouldn’t stop at just a bite 🙂
J.S. @ Sun Diego Eats says
This is awesome, I looove carrot cake with pineapple but have never thought to add mango! Love the pretty swirl on top too 😉
Thanks! Now that I’ve experimented with adding mango juice to carrot cake, I never want to go back…I hope you get a chance to try it sometime!