Cherry Pecan Carrot Layer Cake

Total Time
55mins
Prep 15 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Heat oven to 350°F
  2. Butter and flour two 9-inch cake pans.
  3. In large mixer bowl, cream butter and sugar until light and fluffy.
  4. Add eggs, one at time; beat well.
  5. Add mangoes and mango juice. Beat until light and fluffy.
  6. In another bowl, combine flour and dry ingredients.
  7. Add to creamed butter mixture and mix well.
  8. Stir in cherries and pecans.
  9. Divide batter between the two cake pans.
  10. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
  11. Remove cakes from oven; let cool 10 minutes.
  12. Loosen edges of cake and invert onto cooling racks. Cool completely.
  13. Make Cherry Frosting. In small saucepan, heat cream and cherries over medium heat until cherries are very soft, about 3 minutes.
  14. Cool mixture 5 minutes.
  15. Stir in vanilla and rum.
  16. Cool in refrigerator about 15 minutes.
  17. In large mixer bowl, cream butter and cream cheese until light.
  18. Beat in cooled cherry mixture.
  19. Gradually beat in sugar until creamy.
  20. Place one layer of cake on serving plate. Spread with frosting.
  21. Top with second cake layer and frost tip and sides of cake.