Carrot Cake in Purple

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Carrot Cake in Purple
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with butter.

  2. 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.

  3. Mix flour, baking powder, cinnamon, and nutmeg together in a separate bowl.

  4. 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.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

  6. 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.

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