Purple Carrot Cake
Purple carrots were the original color of carrots before orange carrots were cultivated in the 17th century.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Ingredients
- 2 cup Purple carrots
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1/2 cup Buttermilk
- 1 package Cream cheese
- 1/2 cup Unsalted butter
- 1 cup Powdered sugar
- 2 tablespoon Lemon juice
- 4 drop Purple food coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.
- Fold in the grated purple carrots.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the cream cheese, unsalted butter, powdered sugar, lemon juice, and purple food coloring until smooth and creamy.
- Spread the cream cheese frosting evenly over the cooled cake.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.