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Mango Ginger Carrot Cake with Ginger Cream Cheese Frosting

Mango Ginger Carrot Cake. A delicious new twist on this dessert cake classic with a spiced ginger twist to the cream cheese frosting that you’ll love too.

Mango Ginger Carrot Cake

Mango Ginger Carrot Cake

I love mangoes and Spouse loves ginger. So naturally when we were thinking up a new mango ginger carrot cake version of this familiar classic, we combined the two flavours into this incredibly moist and delicious dessert.

A perfect marriage of flavours… just like us! 😉 The candied ginger in the cream cheese frosting gives it a little extra zing too.

Originally published on August 10, 2012.

Mango Ginger Carrot Cake

Mango Ginger Carrot Cake

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Mango Ginger Carrot Cake

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Mango Ginger Carrot Cake
Yield: 16 servings

Mango Ginger Carrot Cake with Candied Ginger Cream Cheese Frosting

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Mango Ginger Carrot Cake - a delicious new twist on this dessert cake classic with a spiced ginger twist to the cream cheese frosting that you'll love too.


For the Carrot Cake

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 2 tsp powdered ginger
  • 2 tbsp fresh ginger root, finely grated
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated carrots
  • 1 cup fresh ripe mango, diced small
  • 1/2 cup chopped lightly toasted macadamia nuts, optional

For the Cream Cheese Frosting

  • ½ cup cream cheese
  • ½ cup butter
  • 2 tsp vanilla extract
  • 2 tbsp candied ginger, packed in syrup, very finely minced
  • 5 cups icing sugar, powdered sugar
  • 1-3 tbsp milk, or ginger syrup from the candied ginger; only enough to bring the frosting to a spreadable consistency


  1. Preheat oven to 325 degrees F
  2. Grease and flour two 8 inch cake pans
  3. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, powdered ginger and salt.
  4. In a large mixing bowl, beat the sugar, eggs and vanilla and oil until light and fluffy.
  5. Stir in the grated carrots, mango, grated ginger root (and nuts if you are using them.)
  6. Fold in the dry ingredients by hand.
  7. Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
  8. Pour into prepared pans and bake for 30-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.

To make the Ginger Cream Cheese Frosting

  1. Mix all the ingredients together and beat very well until smooth and fluffy. Add the milk or ginger syrup last to get the frosting to the right consistency.
  2. If you can't find candied ginger, simply simmer gently 1/2 cup sugar and 1/2 cup water with peeled ginger slices in a small saucepan for about 20 minutes or until the liquid thickens to a cleat syrupy consistency. Watch this carefully, If you ignore it , it can burn quickly.

Nutrition Information



Serving Size

1 grams

Amount Per Serving Calories 1047Total Fat 40gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 27gCholesterol 77mgSodium 374mgCarbohydrates 172gFiber 3gSugar 143gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Barry C. Parsons

Saturday 12th of January 2013

Coconut oil is a fabulous idea! I will be trying that.


Saturday 12th of January 2013

Just made this with one variation. Instead of vegetable oil, which is nutritionally dead, I used coconut oil. Not only is it super healthy but the subtle coconut flavor really compliments the other key notes in this lovely cake. Thanks for the recipe, it's a keeper!


Wednesday 29th of August 2012

Just made your recipe with some modifications. I loved the fruit and spices in this, but wanted a little healthier version in a muffin style since birthday cake season just passed for our family. So I substituted 1 cup whole wheat pastry flour, used 1.25 cup coconut sugar instead of 1.5 c of sugar, 1 cup blended banana instead of the oil, and almonds instead of macadamias since my munchkin is allergic. They turned out moist and super delicious! My little one is on his second and I am about to indulge in a second as well. And then take a bunch to the neighbors. Thanks for the wonderful recipe and inspiration!


Monday 13th of August 2012

what a brilliantly gorgeous variation on a classic!xo

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