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Print this Recipe    Cherry Carrot

Cherry Pecan Carrot Layer Cake

3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 cup diced fresh or canned mango
1/4 cup mango or orange juice
2 cups shredded, pared, carrots
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup dried cherries
1 cup chopped pecans

1/3 cup dried cherries, finely chopped
1/3 cup whipping cream
3/4 cup (1 1/2 sticks) butter, softened
6 ounces cream cheese, softened
1 tablespoon rum or orange juice
1 1/2 teaspoon vanilla extract
5 cups confectioners sugar, sifted

Heat oven to 350 degrees. Butter and flour two 9-inch cake pans.
In large mixer bowl, cream butter and sugar until light and fluffy.
Add eggs, one at time; beat well. Add mangoes and mango juice. Beat
until light and fluffy. Add eggs, one at a time; beat well. Add
mangoes and mango juice. Beat until combined. In another bowl,
combine flour and dry ingredients. Add to creamed butter mixture
and mix well. Stir in cherries and pecans. Divide batter between
the two cake pans. Bake until wooden pick inserted in center comes
out clean, 35 to 40 minutes. Remove cakes from oven; let cool 10
minutes. Loosen edges of cake and invert onto cooling racks. Cool
completely.

In small saucepan, heat cream and cherries over medium heat until
cherries are very soft, about 3 minutes. Cool mixture 5 minutes.
Stir in vanilla and rum. Cool in refrigerator about 15 minutes. In
large mixer bowl, cream butter and cream cheese until light. Beat
in cooled cherry mixture. Gradually beat in sugar until creamy.
Place one layer of cake on serving plate. Spread with frosting.
Top with second cake layer and frost tip and sides of cake. Yield:
1 (9-inch) layer cake.

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