So I tried to get Mr 7 to eat some purple carrots a little while back but he just wasn’t interested, I guess in his world carrots are orange and if it isn’t orange it just isn’t a carrot lol They don’t taste much different from normal carrots but they do have a very strong colour which leeches out making them a little impractical for the type of cooking I do however because they are super high in antioxidants and I really wanted to find away to incorporate them into my cooking somehow which is where I thought a purple carrot cake would be perfect!

Purple Carrot Cake

You Will Need:
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
4 purple carrots (grated)
1/2 cup Walnuts, finely chopped (plus some extra for sprinkling on top)
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Cream cheese frosting

250g cream cheese (room temperature)

1/2 cup icing sugar

A drop of vanilla extract

Method:

Pre heat oven to 180 degrees

Line 2x 6 cup muffin tins with patty pans and set aside

Use an electric mixer to beat the sugar and oil together until thick and well combined

Continue to beat the mixture as you add the eggs one at a time, mix for a further minute to give the mixture a light fluffy texture

Next spoon mix in the flour, bicarb, walnuts, cinnamon, nutmeg, salt and grated carrot until well combined

Spoon mixture evenly between the muffin tins, filling each patty pan ¾ of the way.

Bake in the oven for 15-20 minutes or until golden brown

To make the frosting

Beat the cream cheese using an electric mixer until smooth. Gradually add icing sugar and vanilla, beating until combined. Spread frosting over cooled cupcakes and sprinkle with extra walnuts.