Purple Carrot Cake recipe

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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

Nutrition Info

289.6 calories
carbohydrate: 47.2 g
cholesterol: 71.1 mg
fat: 9.5 g
fiber: 1.8 g
protein: 4.9 g
saturatedFat: 2 g
servingSize: -
sodium: 147.7 mg
sugar: 29.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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