Description

This vibrant Purple Carrot Cake offers a moist and tender crumb infused with the warmth of cinnamon, nutmeg, and a bright hint of lemon zest. Utilizing the natural sweetness and stunning hue of purple carrots, it is a simple, stir-together dessert that is as beautiful to look at as it is delicious to eat.

Ingredients

9 ounces purple carrots, finely grated
1/2 cup brown sugar
1/2 cup granulated white sugar
1 tablespoon fresh lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
Optional: violet food coloring

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Instructions

Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
In a medium bowl, combine the finely grated purple carrots, brown sugar, white sugar, and lemon zest; toss well and set aside to allow the sugar to draw out the carrot juices.
In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and ground nutmeg.
In a large mixing bowl, whisk the eggs, unsweetened applesauce, vegetable oil, and vanilla extract until smooth.
Add the dry flour mixture to the wet ingredients about 1/4 cup at a time, mixing gently until just combined.
Fold in the carrot-sugar mixture (including all juices) and optional food coloring if using.
Pour the batter into the prepared baking dish and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack for 5 minutes before inverting onto a serving plate to cool completely.

Notes

To achieve the perfect texture, use the finest setting on your grater so the carrots melt into the batter during baking. If you cannot find purple carrots, standard orange carrots work perfectly well for flavor, though the cake will lose its signature violet hue.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American