Purple Carrot Cake
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Description
Carrot cake gets a makeover with purple carrots. This cake is light and moist, not too sweet, and has a rich purple color. Purple carrots taste exactly like their orange cousins but give such a beautiful presentation, they're nice for a change.
Ingredients
- butter
- 9 ounces purple carrots, finely grated
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon lemon zest
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 eggs
- ½ cup unsweetened applesauce
- ¼ cup light vegetable oil
- ½ teaspoon vanilla extract
- 1 teaspoon purple food coloring
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- 2. Combine grated carrots, brown sugar sugar, white sugar, and lemon zest in a bowl. Toss to coat and allow the natural juices to come out. Set aside.
- 3. Mix flour, baking powder, cinnamon, and nutmeg together in a separate bowl.
- 4. Whisk eggs, applesauce, oil, and vanilla extract together in a large bowl. Add flour mixture 1/4 cup at a time, mixing until just combined. Fold in carrot-sugar mixture with all the juice that has accumulated. Add food coloring. Pour batter into the prepared baking dish.
- 5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- 6. Cool cake on a wire rack for 5 minutes. Run a table knife around the edges of the pan to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts
serving: 8 servings
calories: 289.6 kcal
carbohydrates: 47.2 g
protein: 4.9 g
saturated fat: 2 g
cholesterol: 71.1 mg
sodium: 147.7 mg
fiber: 1.8 g
sugar: 29.1 g
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