Purple Carrot Cake
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Purple Carrot Cake
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Purple Carrot Cake, just as moist and tasty as orange carrot cake, but with reduced sugar, less oil and full of surprising health benefits
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Ingredients
Purple Carrot Cake
- 300 g (11oz/ 2 cups) organic purple carrots (or red/orange carrots) grated
- 300 g (11oz/ 2½ cups) plain (all-purpose) flour
- 170 g (6oz/ ¾ cup) soft dark brown sugar muscovado or ’vergeoise’ in France
- 3 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 3 teaspoon ground gingerbread spice (pain d'épices) or pumpkin spice/all spice
- 1 organic orange (unwaxed) zest keep 1 teaspoon for the frosting
- 3 organic eggs
- 225 ml (8fl oz/ 0.9 cup) sunflower oil (or other neutral oil)
Cream Cheese Frosting
- 70 g (2.5oz/ ⅓ cup) butter, unsalted softened
- 225 g (8oz/ 1 cup) soft cream cheese (full fat) at room temperature
- 70 g (2.5oz/ ½ cup) icing (confectioner's) sugar
- few drops vanilla extract or good pinch of vanilla powder
- 1 teaspoon organic orange zest
Instructions
Purple Carrot Cake (23cm/9")
- Heat oven to 180°C/360°F/160°C fan (Gas 4).
- In a large mixing bowl, mix the flour, sugar, baking powder, bicarbonate of soda, spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots.
- Grease a round cake tin or springform tin (23cm/9 inch) and line it with baking parchment. Pour the mixture into the lined tin and bake for 35-40 minutes or until a skewer poked in comes out clean.
- Leave to cool in the tin for about 10 minutes, then carefully transfer to a cooling rack.
- Optional for a flat cake: using a cake levelling cutter or a good sharp knife, cut the top off the cake then turn the cake upside down directly on to the serving plate.
Cream Cheese Frosting
- Beat the butter until creamy, then beat in the soft cheese, icing sugar, orange zest and vanilla. Either spread the frosting on top of the cake using a palette knife or use a piping bag with a plain or star tip to pipe out your own creative topping.
Notes
- Tea partners with carrot cake: serve with either Assam, Yunnan, Rooibos, or Earl Grey teas, for example.This recipe also exists as individual carrot cake muffins, which are great for transporting for school fêtes or picnics.
- Nutrition: Protein: 3g; Carbohydrates: 40g; Lipids: 24g; Glycemic Index: 30
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