Mango-carrot cake
Cakes
2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg ½ cup butter, softened 1 cup granulated sugar 2 eggs 1¼ cups refrigerated mango juice blend (such as Odwalla Mango Tango or Naked Juice Mighty Mango) 3 cups finely shredded carrot Carrot ribbons* Cream Cheese Frosting 1 8 ounce packagecream cheese, softened ¼ cup butter, softened 1 teaspoon vanilla 4 cups powdered sugar
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