Tropical Carrot Cake with Mango Frosting

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 12
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If you're yearning for a cake that combines the cozy warmth of spices with a burst of tropical flair, then this Tropical Carrot Cake with Mango Frosting is your dream come true. It's a perfect dessert for any gathering, adding a sunny twist to the classic carrot cake.

Ingredients for Tropical Carrot Cake with Mango Frosting

The base of the cake is all-purpose flour, which provides structure. Baking soda and baking powder give the cake its rise, while ground cinnamon, ginger, and nutmeg add warmth and depth. Granulated sugar and light brown sugar blend for a balanced sweetness with a hint of molasses. The eggs bind the ingredients, and vegetable oil ensures the cake stays moist. Plain Greek yogurt adds a subtle tang, enhancing the cake's tenderness, while vanilla extract brings out the flavors. Grated carrots are the star, adding natural sweetness and texture. Crushed pineapple adds moisture and a tropical twist, complemented by shredded coconut and chopped nuts for added crunch and flavor.

Tips & Tricks

  • Use freshly grated carrots for the best texture and sweetness.
  • Ensure the butter is at room temperature for a smooth frosting.
  • If your mango puree is too thin, simmer it on low heat to thicken slightly.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra tropical touch, garnish with fresh mango slices or toasted coconut flakes.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and frost them before serving.
Can I use canned mango puree?
Canned mango puree is fine, but ensure it's not too watery to avoid a runny frosting.
What if I don’t have Greek yogurt?
You can substitute with sour cream or plain yogurt.

Tropical Carrot Cake with Mango Frosting Recipe Walkthrough

Start by preheating your oven to 350°F (175°C), and then grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg. This ensures that the spices are evenly distributed.

Next, in a large bowl, beat the granulated sugar, brown sugar, and eggs together until they're well combined. This helps incorporate air, making the cake light. Add the vegetable oil, Greek yogurt, and vanilla extract. Mix thoroughly until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. It's important not to overmix here to keep the cake tender. Gently fold in the grated carrots, crushed pineapple, shredded coconut, and nuts. This step ensures that the add-ins are evenly distributed throughout the batter.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mango puree, lime juice, vanilla extract, and salt. Beat until the mixture is smooth and fluffy. Once your cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top. Spread the remaining frosting over the top and sides of the cake.

Why You'll Love This Recipe

  • Bright, tropical flavors make it stand out from traditional carrot cakes.
  • The mango frosting is refreshingly unique and perfectly balances the spiced cake.
  • Easy to prepare with simple yet flavorful ingredients.
  • Perfect for celebrations, offering a delightful surprise for your guests.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs
3/4 cup vegetable oil
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped nuts (walnuts or pecans)
For the frosting: 1 cup unsalted butter, softened
2 cups powdered sugar
1/2 cup mango puree
1 teaspoon lime juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg.
3. In a large bowl, beat the granulated sugar, brown sugar, and eggs until well combined. Add the oil, Greek yogurt, and vanilla extract; mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mango puree, lime juice, vanilla extract, and salt. Beat until smooth and fluffy.
9. Once the cakes are cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and spread frosting over the top and sides of the cake.

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