Purple Carrot- Carrot Cake

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!

purple carrot

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.

Deliciouly Moist and Partially Healthy Carrot Cake with Silky Smooth Cream Cheese  Frosting

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.

Purple Carrot- Carrot Cake

Ingredients

    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
  • Silky Cream Cheese Icing
  • 8 ounces unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

    Delicious Moist and Partially Healthy Carrot Cake
  1. Combine oil and sugars, beating until well blended.
  2. Add eggs, one at a time, mixing well.
  3. Sift dry ingredients together and add to batter gradually.
  4. Beat until smooth.
  5. Add carrots and nuts. Beat 30 seconds.
  6. 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.
  7. Silky Cream Cheese IcingCream cream cheese and butter together until fluffy.
  8. Turn mixer to low and beat in powdered sugar, add vanilla.
  9. Beat on high for 5 minutes.
  10. I like a lot of frosting on my cakes, so I frost them generously.
http://theseasidebaker.com/purple-carrot-carrot-cake/
Deliciouly Moist and Partially Healthy Carrot Cake with Silky Smooth Cream Cheese  Frosting

0 Responses to Purple Carrot- Carrot Cake

  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

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