As some of you may be able to tell, I love color. My kitchen is bright red, my living room is aqua, and my children's bedroom is yellow. However, these colors are constantly changing. It is funny though, because I only seem to own black clothes.
I get absolutely giddy when I eat something colorful, and when that something is actually healthy for me I am beside myself!
Last weekend I went to my favorite outdoor spot, Suzie's Farm. I will post more about this when I can figure how to post a new posting under the San Diego Eats tab. Damn WordPress, things can be just so complicating sometimes! Anyway, while I was there I picked about 10 pounds of multi-colored carrots. Roasted, these carrots make a stunning, and delicious addition to dinner plates. I have seen these carrots for sale at Whole Foods and local farmer's markets.
After eating approximately 7.8 pounds of the carrots, my children begged me to not make them again. I figured that by this point I had already contributed enough into their "good eyesight" and that they deserved a cake....with the purple carrots! They did not complain one bit when I informed them that they would be once again consuming the carrots, but this time in dessert form.
Besides being beautiful in color, purple carrots are extra sweet. I was a bit disappointed that the purple did not stand out in the cake, but after one bite I was over it.
- 1 ½ cups vegetable oil
- 1 cup white sugar
- ½ cup brown sugar
- 4 eggs
- 2 cups flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups finely shredded carrots
- 1 cup chopped nuts , optional
- 8 ounces unsalted butter , softened
- 8 ounces cream cheese , softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
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Combine oil and sugars, beating until well blended.
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Add eggs, one at a time, mixing well.
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Sift dry ingredients together and add to batter gradually.
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Beat until smooth.
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Add carrots and nuts. Beat 30 seconds.
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Pour into two greased 9 in round pans and bake for 45 minutes at 300 degrees, or until a a toothpick comes out clean. Cool.
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Turn mixer to low and beat in powdered sugar, add vanilla.
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Beat on high for 5 minutes.
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I like a lot of frosting on my cakes, so I frost them generously.
Emily @ She Makes and Bakes
This looks fantastic! Yum!!
The Seaside Baker
Thank you!
Julia {The Roasted Root}
This is going to sound ridiculous but I don't think I've seen a purple carrot in real life before. They're gorgeous in your photos, though...and like you, I love color, so the thought of mixing up a yummy carrot cake with purple carrot sounds fabulous. Tasty recipe!
The Seaside Baker
I actually had never seen them before I picked them at the local farm. If you have a Whole Foods, you can find them there too. Thanks for stopping by!
pattyabr
Your pictures are great. How do you feel your photography has changed since meeting the professional photographers?
I can see the flecks of purple carrots in the cake. Did you feel the urge to put purple food coloring in the cake? ha ha
The Seaside Baker
Thank you Patty! Yes, I feel liked I learned a lot from the photographers, however I am still learning how to work my camera.
I did not add food coloring to the cake, it is the actual carrot that adds the color. I harvested them from an organic farm here in San Diego. Since it was organic I did not feel the need to peel them first! They are deliciously sweet!
If I make the drive to Colorado this summer, we have to do lunch again!
Jackie Concepcion
OMG!! I made this recipe and I love it. So delicious and something new for me and my family. Great recipe