Mango carrot cake with orange butter frosting

In previous post I mention about clean up the pantry especially the small amount of dry ingredients  that need to use up soon,before getting bad,such as pasta,noodles,nuts etc.

This time I will use walnut as one of dry ingredient , We always have carrot and mango in our kitchen,so I made Mango carrot cake.

For the *tip* Instead to make frosting use cream coconut curd for filling and frosting.

Ingredients :
- 3/4 cup vegetable oil
plus extra for greasing
- 3/4 cup light brown sugar
- 3 eggs, beaten
- 2 cup grated carrots
- 3/4 cup chopped fresh mango
- 3/4 cup walnut pieces
-  1 orange zest
- 11/4 cups self rising flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 3 slice orange to decorate ( optional )

filling with 1/2 cup creme coconut curd

Frosting :
- 1 stick unsalted butter/room temperature
- 3/4 cup confectioners' sugar
- 1 tsp grated rind orange
- 2 Tbsp orange marmalade
- 2 Tbsp orange juice

Preparation:
Preheat oven to 350 F
grease and line 9-inch  round cake pan.

in a large bowl,beat together the oil,sugar and eggs,stir in the grated carrot,copped mango walnut piece and orange zest

stir the flour,baking soda,cinnamon and nutmeg together into the bowl,then mix evenly into the carrot mixture.

Spoon the batter mixture into two 9 inch prepared cake pans
Bake in the preheated oven for 40-45 minutes,until well risen and firm to the touch

cool in the pan for 5 minutes then turn out onto wire rack to cool completely

spread Creme coconut curd on top of one cake,stack together

For the frosting,mix butter,confectioners' sugar, orange zest,orange marmalade and orange juice
in a bowl and beat until smooth,spread over the top of the cake.

* TIP* use the whole jar  creme coconut curd for filling and frosting,is great idea too!