Mango and White Chocolate Carrot Cake
Using Major Mango Fruit Base
1 Cake Covers
ingredients
Large Eggs
3
Butter- Melted
200g
Castor Sugar
250g
Vanilla Essence
5g
Major Mango Fruit Base
50g
Plain Flour
150g
Wholemeal Flour
75g
Bicarbonate of Soda
6g
Baking Powder
6g
Salt
Pinch
Ground Cinnamon
4g
Grated Carrots
300g
Pecan Nuts- Finely Chopped
100g
White Chocolate Callets
100g
topping
Single Cream
100ml
White Chocolate Callets
120g
Major Mango Fruit Base
20g
Pecans To Decorate
method
1. In a large bowl combine the eggs, butter, castor sugar, vanilla essence and Major Mango Fruit Base.

2. In a separate bowl sift together the white flour, brown flour, bicarbonate of soda, baking powder, salt and cinnamon.

3.Fold the egg mixture into the dry ingredients.

4. Stir in the grated carrots, chopped pecans and the white chocolate callets.

5. Pour into a greased springform mould and bake in a pre heated oven 175°C for 40-45 minutes or until cooked.

6. Check with a skewer. If the cake is cooked it should come out clean.

7. Allow to cool in mould, then remove.


topping

8. Heat the cream in a pan, remove from heat, whisk in white chocolate callets until smooth. Whisk in Major Mango Fruit Base.

9. Spread the glaze over the top of the cake, decorate with whole pecans.