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Purple Carrot Cake

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6 made it  |  0 reviews   |  1 photos

"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."
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1 h 10 m servings 290
Original recipe yields 8 servings


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  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.


  • Cook's Note:
  • If you want to frost the cake, let cool completely and add a bit of purple food coloring to your favorite cream cheese frosting.

Nutrition Facts

Per Serving: 290 calories; 9.5 47.2 4.9 71 148 Full nutrition

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