Purple Carrot Cake

Purple Carrot Cake

by WbymKexscFuPjo 1 year ago
0 (0)
45 minutes
289.6 kcal
47.2 g carbs
Share recipe
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. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  2. 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. 3. Mix flour, baking powder, cinnamon, and nutmeg together in a separate bowl.
  4. 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. 5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  6. 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