I have had these purple carrots in my crisper for far too long. Tyler bought them home for me and I loved them instantly. Purple carrots?! Outrageous They must have been in there for months. The shelf life of these things is incredible. Maybe it is just how fresh they were when he first got them or maybe they possess some anti aging substance. Either way, I had to make something with them.
Not that you can pick up a carrot flavour in a carrot cake, but these cakes do not taste like carrot. The actual purple carrot doesn’t even taste like carrot to me. It is quite firm and woody, more like a beetroot really. Delicious without the sweetness!
The cinnamon and nutmeg in this recipe were the real stars. The texture was very light and fluffy. A bit addictive really! The recipe made 8 mini loaves that do not seem that mini once you get through half of one. They really are made for sharing. And sharing, is caring
If you are worried about the fat content in the icing with the cream cheese, substitute half of the cream cheese for a gradual adding of boiling water. The boiling water makes the icing super light and fluffy. Perfect for a little cake like this one.
Follow my lead. . .
- 230g purple carrots, grated
- 1 cup self-raising flour
- 1/2 cup plain flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 cup brown sugar
- 1/2 cup light olive oil
- 1/4 cup rice bran oil
- 1/2 cup golden syrup
- 3 x 59g free range eggs, lightly whisked
- 1 teaspoon vanilla essence
- 200g cream cheese, cubed and softened
- 2 cups pure icing sugar
- 2 teaspoons boiling water
- Preheat a fan forced oven to 160C. Line 1 x 8 hole mini loaf tin with canola oil spray and then dust with plain flour.
- Combine all cake ingredients in a bowl until they have all come together consistently and evenly.
- Distribute into loaf pans and bake for 30 minutes or until a skewer is inserted and comes out clean. Allow to cool.
- To make the icing, combine all of the icing ingredients using an electric mixer, until light and fluffy. Approximately 3 minutes.
- Spread the icing over the loaves with a small pallet knife.