Purple Carrot Cake Recipe: A Colorful Twist on a Classic

Ingredients

• butter
• 9 ounces purple carrots, finely grated
• 0.5 cup brown sugar
• 0.5 cup white sugar
• 1 teaspoon lemon zest
• 1.33 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 3 eggs eggs
• 0.5 cup unsweetened applesauce
• 0.25 cup light vegetable oil
• 0.5 teaspoon vanilla extract
• 1 teaspoon purple food coloring

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter for easy removal.
2. In a large bowl, combine the grated carrots with brown sugar, white sugar, and lemon zest. Toss well to coat the carrots and let them sit, allowing their natural juices to release. Set the mixture aside.
3. In a separate mixing bowl, whisk together the flour, baking powder, cinnamon, and nutmeg to ensure even distribution.
4. In a large bowl, whisk together the eggs, applesauce, oil, and vanilla extract until well combined. Gradually add the flour mixture, about 1/4 cup at a time, mixing until just combined. Gently fold in the carrot-sugar mixture along with all the accumulated juice. Add food coloring if desired. Pour the batter evenly into the prepared baking pan.
5. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
6. Allow the cake to cool on a wire rack for about 5 minutes. Then, carefully run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate or cooling rack to cool completely before frosting or serving.

Nutrition

• Calories: 290 kcal
• Fat Content: 10 g
• Fiber Content: 2 g
• Sugar Content: 29 g
• Sodium Content: 148 mg
• Protein Content: 5 g
• Cholesterol Content: 71 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g