I love trying new ingredients and purple carrots was recently one of them. They were a ridiculously good price at my local fruit and vege shop a few weeks back so I grabbed a bag.
We ate them roasted and they were delicious but with the last two I decided to try a purple carrot cake. It is in essence a normal carrot cake but with purple carrots. This version is nice and easy and the kids can even help. The colour of the batter was a little of putting when it was being mixed – it was a sort of greyish colour but when baked it turned out pretty good. Mr 2 devoured this cake, my belief is the purple carrot flecks actually looked like it was “choc chips”, there was no way I was telling him otherwise.
Give this cake a go, you won’t be disappointed and you might even make it again.
It’s a great cake for all of us Vegie smugglers.
2 Purple Carrots, grated
3/4 Cup Brown Sugar
1/2 Cup Light Olive Oil
1 Tsp Vanilla Essence
1 1/2 Cups Self Raising Flour
1 Tsp Ground Cinnamon
LET’S PUT IT ALTOGETHER
1. In a stand mixer or using a hand mixer place the eggs and brown sugar into the bowl, beat until a light brown creamy consistency is reached – about 2 minutes.
2. Add the vanilla essence and oil oil and beat to combine.
3. Gently beat in the flour and cinnamon and finally fold through the grated purple carrots.
4. Place into a greased 20 baking pan and bake in a 180 degree Celcius oven for 35-40 minutes or until the cake bounces back when touched.
Enjoy with fresh strawberries and a sprinkle of icing sugar.
Freezer Friendly– cut individual pieces and place in zip lock bags and freeze for up to 3 months.
Store in an airtight continer in the fridge for up to 5 days.
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