Recipes Desserts Cakes Carrot Cake Recipes Purple Carrot Cake 5.0 (1) 1 Review 3 Photos Carrot cake gets a makeover with purple carrots. This cake is light and moist, not too sweet, and has a rich purple color. Purple carrots taste exactly like their orange cousins but give such a beautiful presentation, they're nice for a change. Submitted by Buckwheat Queen Updated on April 11, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 3 3 Prep Time: 25 mins Cook Time: 45 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients butter 9 ounces purple carrots, finely grated ½ cup brown sugar ½ cup white sugar 1 teaspoon lemon zest 1 ⅓ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 3 eggs ½ cup unsweetened applesauce ¼ cup light vegetable oil ½ teaspoon vanilla extract 1 teaspoon purple food coloring (Optional) Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter. Combine grated carrots, brown sugar sugar, white sugar, and lemon zest in a bowl. Toss to coat and allow the natural juices to come out. Set aside. Mix flour, baking powder, cinnamon, and nutmeg together in a separate bowl. Whisk eggs, applesauce, oil, and vanilla extract together in a large bowl. Add flour mixture 1/4 cup at a time, mixing until just combined. Fold in carrot-sugar mixture with all the juice that has accumulated. Add food coloring. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool cake on a wire rack for 5 minutes. Run a table knife around the edges of the pan to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely. Cook's Note: If you want to frost the cake, let cool completely and add a bit of purple food coloring to your favorite cream cheese frosting. I Made It Print Nutrition Facts (per serving) 290 Calories 10g Fat 47g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 290 % Daily Value * Total Fat 10g 12% Saturated Fat 2g 10% Cholesterol 71mg 24% Sodium 148mg 6% Total Carbohydrate 47g 17% Dietary Fiber 2g 6% Total Sugars 29g Protein 5g 10% Vitamin C 2mg 3% Calcium 88mg 7% Iron 2mg 9% Potassium 180mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.