Purple Carrot Cake

Purple Carrot Cake

Recipe by Buckwheat Queen from allrecipes.com

Dessert 1 Hr. 10 Mins.

Ingredients

8

8 servings

  • butter
  • 9 ounces purple carrots, finely grated
  • 0.5 cup brown sugar
  • 0.5 cup white sugar
  • 1 teaspoon lemon zest
  • 1.3333333730698 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 3 eggs
  • 0.5 cup unsweetened applesauce
  • 0.25 cup light vegetable oil
  • 0.5 teaspoon vanilla extract
  • 1 teaspoon purple food coloring

Instructions

  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 290
  • Carbohydrate: 47g
  • Fat: 10g
  • Fiber: 2g
  • Protein: 5g
  • Sugar: 29g

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