Tropical Carrot Mango Cake

🕒 Prep: 30 min
🔥 Cook: 50 min
🍽 Serves: 10
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This Tropical Carrot Mango Cake is a delightful twist on the classic carrot cake, bringing a touch of the tropics to your table. With ripe mango, crushed walnuts, and a hint of coconut, it's perfect for any occasion.

Ingredients for Tropical Carrot Mango Cake

All-purpose flour forms the base of our cake, providing structure. Granulated sugar and brown sugar add sweetness and depth, while baking soda and baking powder help the cake rise. A pinch of salt enhances all these flavors. Cinnamon gives it a warm, spiced aroma.

Vegetable oil keeps the cake moist, and eggs bind everything together. A splash of vanilla extract adds a comforting aroma. Shredded carrots not only add flavor but also moisture to the cake. Diced mango gives it that tropical flair, and crushed walnuts add a nice crunch. Shredded coconut and pineapple juice enhance the tropical theme with their distinctive flavors.

Tips & Tricks

  • Use fresh, ripe mango for the best flavor. If mangoes are out of season, frozen mango works too.
  • Grate your carrots finely; this helps them blend seamlessly into the cake.
  • For an extra tropical twist, lightly toast the shredded coconut before adding it to the batter.
  • Ensure your baking powder and baking soda are fresh for the best rise.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added tropical touch, consider topping it with a mango glaze or some fresh mango slices.

Frequently Asked Questions

Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
How should I store the cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and foil before freezing for up to 3 months.

Tropical Carrot Mango Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures the cake bakes evenly and doesn’t stick to the pan.

In a large mixing bowl, whisk together the dry ingredients: flour, both sugars, baking soda, baking powder, salt, and cinnamon. This step is crucial for an even distribution and combining of all these elements.

In another bowl, beat together the wet ingredients: vegetable oil, eggs, and vanilla extract. You want a smooth mixture here to ensure a consistent batter later.

Gradually add the wet ingredients to the dry ones, mixing until they're well combined. You should have a smooth batter at this point.

Now, fold in the shredded carrots, diced mango, crushed walnuts, shredded coconut, and pineapple juice. Use a spatula to gently incorporate these ingredients until they’re evenly spread throughout the batter.

Pour the batter into your prepared cake pan. Use a spatula to smooth out the top, ensuring an even bake.

Bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Combines the sweetness of mango with the earthiness of carrots.
  • Features a moist texture thanks to pineapple juice.
  • Offers a crunchy contrast with crushed walnuts.
  • Brings a taste of the tropics to your kitchen any time of year.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups shredded carrots
1 cup diced ripe mango
1/2 cup crushed walnuts
1/2 cup shredded coconut
1/2 cup pineapple juice

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, beat together vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the shredded carrots, diced mango, crushed walnuts, shredded coconut, and pineapple juice until evenly distributed.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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