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Friday, August 3

Purple Carrot Cake

A couple of weeks ago the lovely Nikki of the blog The Wholefood Mama asked if I would share the carrot cake recipe I made for a special birthday.  I loved the taste of this cake, it tasted like one of those yummy cakes you buy in the shops that cost several dollars a piece but this one tastes just that little bit nicer because it's homemade.  I will warn you that purple carrots do stain a little so if you'd rather not have purple hands then I would wear some gloves.  The other thing that happened was when mixing the carrots into the batter the colour change was not that pretty.  The mixture turned a green kind of colour which looks a bit off putting but once cooked the colour wasn't so bad and after all it's the taste that matters the most and it does taste good.  I hope you enjoy giving this recipe a try.
2 persian/purple carrots (grated)
1 cup self-raising flour
½ cup plain flour
1 tsp bicarbonate of soda
½ tsp ground cinnamon
½ cup brown sugar
¾ cup olive oil (light flavour)
½ cup golden syrup
3 eggs
1 tsp vanilla essence
1 tblsp honey

Icing
200g cream cheese (room temperature)
1 tsp finely grated lemon rind
¾ cup pure icing sugar (sifted)
1 tsp fresh lemon juice

Method
1. Preheat your oven to 165-170 ℃ (fan forced). Grease a 20cm round cake pan with the olive oil lightly and line with baking paper.
2. Sift together flour, bicarbonate of soda and cinnamon into a large mixing bowl.
3. With a fork (I prefer it to a whisk but this is up to you) mix brown sugar, oil, golden syrup, eggs and vanilla together in a smaller mixing bowl.
4. Pour the wet mixture in with the dry and combine with a wooden spoon gently.  Add the carrot and mix in.
5. Pour mixture into your cake pan and bake in the oven for 40-45 minutes.  (Note: If your oven is like min, keep a close eye on your cake especially once it begins to fill the kitchen with a sweet spicy aroma.  If you think it's done, remove from the oven and skewer the centre.  If it removes clean, it's ready and all we need to do is wait for it to cool).
6. Once removed from the oven, use a knife to pierce the cake in various places.  Take a tablespoon of honey and drizzle it across the surface of the cake and allow it to soak in.
7. For the icing, mix the cream cheese and lemon rind together.  Gradually add the icing sugar and once combined, add the lemon juice.  Dip your finger in and sample (Delicious!! Yes, a necessary step I assure you).
8. Once the cake has cooled, ice the cake, find a fork and enjoy!

Have a wonderful weekend.


17 comments:

  1. It's funny because I've been craving some carrot cake recently. What I didn't realize, though, is that what I really need is a slice of purple carrot cake. This looks amazing and also reminds me that I need to bake more...

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  2. I've never tried purple carrots, this sound delicious!

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  3. this cake looks amazing...will try...complete with purple hands cos I'll forget the gloves!!

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  4. Yummy! Thanks for this recipe Catherine x

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  5. Purple carrots never tried either. Thanks for sharing the recipe, it does look so divine. I love a good piece of carrot cake:)

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  6. YUM YUM YUMMY. That is all I can say. YUM. Kellie xx

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  7. Did a beet and a carrot meet and have a baby? :) I've never heard of or seen purple carrots before. But I do love carrot cake -- especially homemade. Happy day to you! Tammy

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  8. This looks and sounds like a wonderful carrot cake, I am inspired to have a go. melx

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  9. We've been loving purple carrots lately. They are now readily available at supermarket and fruit shops. They taste the same as the orange variety and surprisingly the kids have really got into them. But you are right they really do stain - the water goes a dark purple when cooking! Love the idea of a purple carrot cake!!

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  10. Yummy! Carrot cake is my favourite. Thanks for sharing. xxx

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  11. Sounds so lovely and different Catherine...thanks so much for sharing your recipe x

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  12. umm...carrot cake? yes please. cream cheese icing? why thank you. made out of purple carrots, awesome! thanks for the recipe, Catherine! :)

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  13. Wow, your gorgeous photo is selling that recipe, Catherine. I love the cream cheese frosting on carrot cake too. As for purple carrots, I've passed them and other new colour veges and often thought of buying/trying ...must do it. Hope you're having a lovely weekend xx

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  14. Thank you Catherine both for the link - really good of you! - and for the fabulous recipe. Purple carrots! Who would have thought? I love the sound of the recipe, I really love the texture and moistness of cakes or muffins made with oil. And yes agree with others, that photo of your cake increases the temptation to cook and eat. Thanks again I look forward to making it x

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  15. I think purple hands sounds wonderful. I'll add purple carrots to my shopping list. I've never tried them before. thanks for sharing Catherine.

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  16. Oh I do love carrot cake, it's actually my all time favourite. I wonder how this recipe would go being adapted slightly?
    x

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  17. Love carrot cake. Your recipe sounds amazing. I will be on the lookout for purple carrots. Thanks again for stopping by my blog.

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