Mango Carrot Cake

Spicy and sweet, the perfect carrot cake with mango pieces topped with a ginger cream cheese glaze. 

I love carrot cake. 

That phrase above would of been non-existent a couple of years ago; I used to despise it! Vegetables in a cake made with cinnamon and topped with cheese?! That used to be a nightmare, I can't believe I used to hate cinnamon.

Ha! Things couldn't be more different; carrot cake is now one of my favourite cakes to date. Sweet, cinnamony and moist with a tangy cream cheese frosting, swoooonnn...

But, alas, bad carrot cakes may be what you are used to; cloying yet dry and the peanut butter sensation of the cake sticking to the roof of your mouth. Overly sweet, carrot-less cake, with either a minuet or colossal amount of frosting, blah. 

This cake however, is completely the opposite! And it is even better with the addition of mango. 

I have had the most exciting news in a long time! A long, long time ago, before I had this blog, I posted a recipe onto the BBC Good Food website as a member. That was about 3 years ago and even though I still use the website to look up recipes, I completely forgot my password. 

However, 2 days ago, I received an email from the website. 

I never knew that the recipe I posted was baked by people, actual people! And it had 8 five star reviews! I could not believe it, but wait.....

The BBC Good Food team, because of the reviews, wanted to bake the cake, my own recipe, in their kitchen and have it professionally photographed! {insert happy but shocked emoji} 

This may sound small to you guys, but I was ecstatic! I emailed them back as soon as possible to say yes, as well as giving them Baking the Day's address.
Let's hope they have received the email! 

This mango carrot cake is a perfect cake for a celebration; decadent yet simple to make and even more so to eat.  Carrot cake has been made so many times so I wanted to bring something new to the table; why not add some mango! 

As soon as I thought about that, I ran to the fruit bowls (plural as we have 3 in our house!) and got my mango, and started to cube it up. However, after actually thinking about my plan, I concluded that fresh mango would be too wet in the mixture. 

So, I ate the mango....

Fresh mango would be lovely in muffins though! 

 I rethought my plan and decided that dried mango would be ideal for this cake - the sweet and sour cubes of mango would perfectly complement the rich, spiced cake. 

I used 50g of unsweetened dried mango however, you could also use diced pineapple or anything you fancy. 

Carrot cake is traditionally made with oil and as I love classic, traditional cake; if it ain't broke, don't fix it! Oil adds a rich crumb structure and also makes the cake moist and pleasantly dense. If you didn't have any flavourless oil in the house like mild olive oil, you could melt some butter, just use the same amount. 

For everyday cooking I love to use cold-pressed rapeseed oil however the flavour of the oil is too overpowering for baking. 

Right now, my current sugar of choice is soft light brown sugar. I love the subtle molasses notes and how it has flavour, instead of just being "sweet". Brown sugar, being less refined than white sugar, can lock in moisture and add a gorgeous colour to the cake itself, making it look even more tasty. 

In the middle of making this cake, I realised that I only had 1 egg, disaster! I went out to see the chickens and I prayed that there would be a lovely fresh egg to use in this cake. But..... there wasn't. 

Refusing to buy a whole box of eggs for this cake, I made my own egg "replacer" and I can't believe it worked so well! I used whole linseed (also known as flaxseed) and I put them into a jug with about 3 tablespoons of warm water. Using a hand-held blender, I blended the mixture for 2 minutes and it honestly looked like frogspawn! The linseed and water mixture had turned into a smooth mixture which had the consistency of a normal egg white. I used 50g of this "egg white" mixture and proceeded as normal.

Seriously, I would never of guessed that this cake contained a linseed egg. Be expecting some more of this "egg" in the near future! 

The frosting/ topping for this cake is a cross between a cream cheese frosting and a glace icing. I wanted something lighter than a frosting but also with a lot of flavour. I love the fresh tangy sensation of cream cheese so I mixed the cream cheese simply with some icing sugar. 

Sweetened cheese doesn't sound very appetising but with some freshly grated fiery ginger, it complements the cake perfectly. It is perfect if you don't want something as rich as a frosting. 

qotd -  favourite cake? 

Mango Carrot Cake
Posted by Eve
Makes 1 cakes, serves 8-10
  • 150g light brown sugar
  • 100ml oil, like a mild olive oil or rapeseed
  • 2 eggs, free-range and at room temperature
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/4 tsp. salt
  • 135g carrots, peeled weight 
  • 2 tsp. baking powder 
  • 1/2 tsp. baking soda
  • 125g plain flour
  • 50g dried mango, chopped into small pieces

For the frosting
  • 150g cream cheese, at room temperature
  • 1/2 tsp. - 1 tsp. finely grated ginger
  • 50g icing sugar

  1. Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3 and grease and line a a deep 20cm cake tin. 
  2. Put the sugar, oil, eggs and vanilla into a large bowl and whisk well for 2-3 minutes until lighter in texture. Add the spices and salt and mix for another 2 minutes. 
  3. Using the medium sized grating holes on the grater, grate the carrot and place into a clean tea towel. Over the sink, squeeze out the excess carrot juice to leave behind drier carrot pieces. 
  4. Add the carrot to the wet ingredients and whisk well. Sieve in the baking powder, baking soda and flours and add the mango pieces. Mix with a spoon until nearly combined, lumps are okay!
  5. Spoon into the prepared tin and level the top. Bake for 40 minutes until risen, golden and a skewer inserted comes out clean. 
  6. Leave the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
  7. To make the frosting, put the cream cheese into a bowl and beat well until smooth. Add the ginger and sieve in the icing sugar. Beat again until smooth and uniform. Chill until needed. 
  8. When the cake is cold, put it onto the serving dish and top with the frosting and any other decorations.


This cake should be kept in an air-tight container for up to 2 day at room temperature or 4 days in the fridge.