Ingredients
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