Mango/Carrot Cake

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/4 cups refrigerated mango juice blend ( Naked Juice Mighty Mango)
3 cups finely shredded carrot
Carrot ribbons*
1 8 ounce package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
4 cups powdered sugar

Directions
1. Preheat oven to 350 degrees F. Grease and flour two 8x1 1/2-inch round cake pan; set aside. In a medium bowl combine flour, baking powder, salt, and nutmeg; set aside.

2. In a large mixing bowl beat butter on medium-high speed for 30 seconds. Gradually add granulated sugar; beat until combined. Beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and 3/4 cup of the mango juice; beat on low after each addition just until combined. Stir in shredded carrot. Pour into prepared pan.

3. Bake 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. Place remaining 1/2 cup mango juice blend in a small saucepan; bring to boiling. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/4 cup. Remove from heat; cool. Frost top of one cake layer with Cream Cheese Frosting. Top with remaining cake layer; frost as desired. Drizzle with reduced juice; top with carrot ribbons.

4.  In a large mixing bowl  beat cream cheese & 1/4 cup butter until smooth.  Beat in vanilla.  Gradually beat in powder sugar.