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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Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

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  • 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.

  • Mix flour, baking powder, cinnamon, and nutmeg together in a separate bowl.

  • 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.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

  • 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

290 calories; protein 4.9g; carbohydrates 47.2g; fat 9.5g; cholesterol 71.1mg; sodium 147.7mg. Full Nutrition
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