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My review
Purple Carrot Cake
6 made it |
0 reviews
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841
Buckwheat Queen
"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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Ingredients
1 h 10 m servings 290Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- 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.
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Footnotes
- 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.