Cherry Pecan Carrot Layer Cake Recipe

Name: Cherry Pecan Carrot Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup butter, softened (1 1/2 sticks); 1 ½ cups granulated sugar; 3 eggs; 1 cup fresh mango (*1 large mango will give you 1 cup of fruit.) or 1 cup canned mango, diced (mangoes in juice are available at many supermarkets in the produce section); ¼ cup mangoes or ¼ cup orange juice; 2 cups carrots, pared, shredded; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons cinnamon, ground; 2 teaspoons ginger, ground; 1 teaspoon nutmeg, ground; ½ teaspoon salt; 1 cup dried cherries; 1 cup pecans, chopped; ⅓ cup dried cherries, finely chopped; ⅓ cup whipping cream; ¾ cup butter, softened (1 1/5 sticks); 6 ounces cream cheese, softened; 1 tablespoon rum; 1 tablespoon orange juice; 1 ½ teaspoons vanilla extract; 5 cups confectioners' sugar, sifted

Servings: persons

¾ cup butter, softened (1 1/2 sticks)
1 ½ cups granulated sugar
3 eggs
1 cup fresh mango (*1 large mango will give you 1 cup of fruit.) or 1 cup canned mango, diced (mangoes in juice are available at many supermarkets in the produce section)
¼ cup mangoes or ¼ cup orange juice
2 cups carrots, pared, shredded
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon, ground
2 teaspoons ginger, ground
1 teaspoon nutmeg, ground
½ teaspoon salt
1 cup dried cherries
1 cup pecans, chopped
⅓ cup dried cherries, finely chopped
⅓ cup whipping cream
¾ cup butter, softened (1 1/5 sticks)
6 ounces cream cheese, softened
1 tablespoon rum
1 tablespoon orange juice
1 ½ teaspoons vanilla extract
5 cups confectioners' sugar, sifted

1
Heat oven to 350F
2
Butter and flour two 9-inch cake pans.
3
In large mixer bowl, cream butter and sugar until light and fluffy.
4
Add eggs, one at time; beat well.
5
Add mangoes and mango juice.
6
Beat until light and fluffy.
7
In another bowl, combine flour and dry ingredients.
8
Add to creamed butter mixture and mix well.
9
Stir in cherries and pecans.
10
Divide batter between the two cake pans.
11
Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
12
Remove cakes from oven; let cool 10 minutes.
13
Loosen edges of cake and invert onto cooling racks.
14
Cool completely.
15
Make Cherry Frosting.
16
In small saucepan, heat cream and cherries over medium heat until cherries are very soft, about 3 minutes.
17
Cool mixture 5 minutes.
18
Stir in vanilla and rum.
19
Cool in refrigerator about 15 minutes.
20
In large mixer bowl, cream butter and cream cheese until light.
21
Beat in cooled cherry mixture.
22
Gradually beat in sugar until creamy.
23
Place one layer of cake on serving plate.
24
Spread with frosting.
25
Top with second cake layer and frost tip and sides of cake.

2703

kcal

Calories

118

Fat

404

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: ¾ cup butter, softened (1 1/2 sticks), 1 ½ cups granulated sugar, 3 eggs, 1 cup fresh mango (*1 large mango will give you 1 cup of fruit.) or 1 cup canned mango, diced (mangoes in juice are available at many supermarkets in the produce section), and more.

Yes, Cherry Pecan Carrot Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Pecan Carrot Layer Cake

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