PURPLE CARROT CAKE
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.
Provided by Buckwheat Queen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 147.7 mg, Sugar 29.1 g
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