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:
- ounces purple carrots, finely: 9 piece (grated)
- brown sugar: 0.5 cup
- white sugar: 0.5 cup
- lemon zest: 1 tsp
- ⅓ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 1 piece
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- eggs: 3 piece
- unsweetened applesauce: 0.5 cup
- light vegetable oil: 0.25 cup
- vanilla extract: 0.5 tsp
- purple food coloring: 1 tsp (optional)
Metric Conversion
Stages of cooking
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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.
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Mix flour, baking powder, cinnamon, and nutmeg together in a separate bowl.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
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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.
