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.
Delicious Moist and Partially Healthy Carrot Cake
- 1 1/2 cups vegetable oil
- 1 cup white sugar
- 1/2 cup brown sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 3 cups finely shredded carrots
- 1 cup chopped nuts, optional
Combine oil and sugars, beating until well blended. Add eggs, one at a time, mixing well. Sift dry ingredients together and add to batter gradually. Beat until smooth. Add carrots and nuts. Beat 30 seconds. 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.
Silky Cream Cheese Icing
- 8 ounces unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract