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Mango Ginger Carrot Cake

Mango Ginger Carrot Cake with Candied 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.
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 -16 servings
Author Barry C. Parsons


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.