carrot cake with purple carrots
To kick off the purple vegetable trend, I decided to have a go at making a purple carrot cake! A big question was will this cake actually be purple??? I mean carrot cake is infamous for it’s grated orange flecks in a beautiful light molasses colored cake, so would the purple carrots do the same? We decided to do the testing for you!
I won’t make you read through the full post to find out. There is a reason that purple carrot cake has never made it to a grocery store or bakery near you! The purple carrots when cut lengthwise were actually a light orange in the middle and their beautiful purple color did not shine through in the finished product, but the orange carrot flecks did. It is still a beautiful cake and tastes great because it's an oil based cake that stays moist! I much rather have this natural cake than add purple food coloring to get that desired dramatic effect. So here is my recipe for a natural carrot cake!
Carrot Cake Loaf with Purple Carrots & Cream Cheese Frosting
¾ cup sugar
⅔ cup oil
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup of shredded carrots
1 teaspoon cinnamon
Pinch of ground nutmeg
Pinch of ground clove
1 cup walnuts, chopped (optional! Or substitute your favorite nut)
Hand-mixer (optional for frosting)
Large mixing bowl & wooden spoon
Prep & Active: 20 minutes
Inactive: 1 hour baking time + time for cake to cool.
The Cake Process
Preheat the oven to 350. Prepare loaf pan by either lining it with parchment or spraying it with non-stick cooking spray.
In a large bowl, mix oil, sugar, and vanilla until combined (wet mixture). In a separate small bowl, prepare dry ingredients by mixing flour, salt, baking soda, cinnamon, nutmeg, and clove.
Add the eggs one at a time to the wet mixture, beating the egg in until combine.
Add the dry ingredients to the wet mixture.
Fold in carrots and the walnuts, only folding until combine. Pour batter into the loaf pan.
Bake for 1 hour or until the top is golden brown and the toothpick comes out clean. Remove from the oven and place the loaf pan on a rack to cool.
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Well clearly the best part of carrot cake is the cream cheese frosting, purple or not. Yes, carrots are tasty, but what can compete with this frosting!
Cream Cheese Frosting
4oz cream cheese, room temperature
½ tspn of vanilla
¼ cup of butter, room temperature
2 cups powdered sugar
1-2 tablespoon milk
Put the softened cream cheese and butter into a bowl. Using a hand-mixer (or a very strong arm with a whisk), beat the cream cheese and butter on medium until combined. Add sugar in ½ cup increments alternating with ½ tablespoons of milk and beat on medium. Continue beating until all of the sugar has been added.
Top the carrot cake loaf with the frosting once it has cooled to room temperature. If the cake is even a bit warm/hot, the frosting will quickly turn into a glaze and run off the cake. Slice the cake & enjoy!
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Tips & Notes
-Room temperature is defined as 70F. If your house/apartment never reaches 70F during the winter, microwave cream cheese and butter so it softens but does not get hot or melt.
-If you want to increase the amount of frosting (it is already plenty for the cake but you want extra for something else), you can add another cup of powdered sugar and splash of milk.
-You can use a food processor instead of a hand grater to speed up grating!
More PURPLE recipes to come that come out looking more purple :)