Purple Carrot Cake Recipe

Name: Purple Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup Oil; 1 cup Sugar; 1/2 cups Brown Sugar; 4 whole Eggs; 2 cups Flour; 2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 2 teaspoons Cinnamon; 1 teaspoon Salt; 3 cups Finely Shredded Carrots; 1 cup Chopped Nuts (optional); FOR THE FROSTING:; 8 ounces, weight Unsalted Butter, Softened; 8 ounces, weight Cream Cheese, Softened; 4 cups Powdered Sugar; 2 teaspoons Vanilla Extract

Servings: persons

FOR THE CAKE:
1-1/2 cup Oil
1 cup Sugar
1/2 cups Brown Sugar
4 whole Eggs
2 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon Salt
3 cups Finely Shredded Carrots
1 cup Chopped Nuts (optional)
FOR THE FROSTING:
8 ounces, weight Unsalted Butter, Softened
8 ounces, weight Cream Cheese, Softened
4 cups Powdered Sugar
2 teaspoons Vanilla Extract

1
For the cake: Combine oil and sugars, beating until well blended. Add eggs, one at a time, mixing well. Sift dry ingredients together and add to batter gradually. Beat until smooth. Add carrots and nuts. Beat 30 seconds. Pour into 2 greased 9-inch round pans and bake for 45 minutes at 300u00b0F, or until a a toothpick comes out clean. Cool.
2
For the frosting: Cream the cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar. Add vanilla. Beat on high for 5 minutes.
3
I like a lot of frosting on my cakes, so I frost them generously.

2035

kcal

Calories

101

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup Oil, 1 cup Sugar, 1/2 cups Brown Sugar, and more.

Yes, Purple Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Purple Carrot Cake

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