Mango and Carrot Bundt Cake

This mango and carrot bundt cake is an easy yet eye-catching cake that suits almost any celebration - from New Year’s Eve and Valentine’s Day to Mother’s Day, Easter or anniversaries. The natural sweetness of ripe mango not only pairs well with carrots, but keeps the cake moist, fragrant and lighter than a traditional carrot cake. I originally made this in a bubble-pattern silicone mould for a New Year’s Eve party, but it works just as well in classic Bundt tins or more playful shapes such as hearts or roses. The cake is delicious on its own, dusted with icing sugar, or you can dress it up with buttercream, cream cheese frosting, a simple glaze or fresh fruits, depending on the occasion.

Print Recipe

Prep Time 10

Cook Time 45

Resting Time 4

Total Time 1

Servings: 6 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

125 g butter or plant-based alternative softened
125 g soft brown sugar
3 large free-range eggs
200 g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 carrots grated
50 g chopped nuts walnuts, pistachios, pecans, etc., optional
1 ripe mango peeled and stoned

Method

Preheat the oven to 180°C. Grease a medium Bundt tin or silicone mould thoroughly.
Cream the butter and sugar together until pale and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Purée the mango flesh in a food processor or blender until smooth, then stir it into the egg mixture.
In a separate bowl, mix together the flour, baking powder and bicarbonate of soda.
Gently fold the dry ingredients into the wet mixture, followed by the grated carrots and chopped nuts, if using.
Spoon the batter evenly into the prepared tin or mould.
Bake for about 45 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely.
Decorate as you wish for the occasion, or simply dust with icing sugar before serving.