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 (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 8