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.