Purple Carrot- Carrot Cake

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
Cream cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, add vanilla. Beat on high for 5 minutes.
I like a lot of frosting on my cakes, so I frost them generously.

Leave a Reply

  1. 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!

  2. 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

    • 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!

  3. Pingback: Tomato Baby | The Seaside Baker