Spiced Mango Carrot Cake
Our Spiced Mango Carrot Cake is a great tasting gluten-free dessert recipe that is sure to satisfy your sweet tooth. We've elevated the traditional carrot cake with a tropical flair by adding in mango juice. We think that you will enjoy this recipe!
Ingredients:

3 cups finely shredded carrot
1 ¼ cups mango juice or mango juice blend
2 cups gluten free baking flour
1 tsp. xanthan gum
1 Tbsp. baking powder
2 eggs
1 cup sugar
½ cup softened butter
¼ tsp ground nutmeg
¼ tsp cinnamon
¼ tsp ginger
pinch of salt
¼ cup chopped pecans (or walnuts)
¼ cup chopped dates (or raisins)
Directions:
In a medium bowl combine the flour, xanthan gum, baking powder, nutmeg, cinnamon, ginger, a pinch of salt, pecans and dates then set it aside. Using a large bowl, whisk together the softened butter and sugar until well combined. Add in one egg at a time whisking well after each addition. Slowly add flour mixture and mango juice (1/2 cup each at a time) until well combined. Next, stir in the shredded carrots and mix well.
Prepare a 10” Dutch oven by lining it with tin foil or parchment paper or use parchment paper Dutch oven liners. Cover and bake at 350º for 40 minutes. Use 20 charcoal briquettes, placing 10 on top and 10 beneath your Dutch oven. Rotate your oven and lid in opposite directions every ten minutes to avoid burning your cake due to hot spots.
Remove the cake from the Dutch oven and set it aside to cool. When cooled, slice the cake into 2 halves. Frost the tops of each layer with the cream cheese frosting (see below) then stack one half upon the other and serve.
Cream Cheese Frosting
1 8oz package Cream Cheese
¼ cup softened butter
4 cups powdered sugar
1 tsp vanilla
In a large bowl mix together the cream cheese and butter until smooth. Add in the vanilla then gradually beat in the 4 cups of powdered sugar.
Serves 6 to 8