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    HOME » Recipes » Cake & Muffins

    Published: Jan 9, 2015 · Modified: Apr 10, 2021· This website generates income via ads ·

    Purple Carrot Cake

    Jump to Recipe Print Recipe Pin Recipe

    When I am an old woman I shall wear purple
    With a red hat which doesn't go and doesn't suit me.
    And I shall spend my pension on brandy and summer gloves.

    English poet Jenny Joseph penned these words in 1961 at the age of 29. The poem is beloved by millions for its lighthearted look into growing old.

    For many years I have referred to myself as an old woman, while secretly not considering myself old. I always considered old as being closer in age to seventy than sixty. I crossed that line yesterday, my 66th birthday.

    I am now officially, old. But I still won't wear purple. The only way I'll be wearing purple, is if I am in a rest home and they dress me in another old woman's clothes.

    I don't dislike purple. I just don't recall ever seeing a purple garment that I just had to have. As I get older I may be drawn to purple blouses and bathrobes, but for now I am just into purple food. For Chanukah I made latkes with purple potatoes from the natural food co-op. Last week's box from the Winter Vegetable CSA included a bunch of purple carrots.

    I wanted to do something special with those beautiful jewels, so yesterday I made a Purple Carrot Cake for my birthday! It was the perfect way to celebrate making it to "old" and entering the purple phase of my life.

    Update:

    I will be 73 in a few days. There are still no purple clothes in my closet nor red hats, but I can report that my bedroom is decorated in lovely shades of lavender. Google says we should update old posts like this, but I like it just as it is. Enjoy life!

    When I am an old woman... at theeggfarm.com

    I made a regular carrot cake but used purple carrots in place of orange. I also added a little purple food coloring gel to boost the purple.

    cakebatter2

    I added pineapple, pecans, raisins, and coconut to the cake and covered it in cream cheese frosting. I made the purple carrot decorations with purple and green tinted buttercream frosting. After baking, the cake took on a bit of a red tint, but it was still very pretty. The cream cheese frosting was especially good.

    When I am an old woman... at theeggfarm.com

    Of course, you can use orange carrots and omit the buttercream decorations. If you are celebrating being an old woman, go for the purple! Here's the recipe.

    Purple Carrot Cake

    Carrot cake with a twist...purple carrots!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 55 mins
    Cook Time 1 hr
    Cooling time 30 mins
    Total Time 2 hrs 25 mins
    Course
    Dessert
    Servings 12

    Equipment

    • Electric stand mixer
    • Large bowl
    • Cake pans 8" round
    • Offset spatula
    • Small bowl
    • Baking spray
    • Medium bowl
    • Parchment paper

    Ingredients
      

    For the cake:

    • 2 cups sugar
    • 1 ⅓ cups vegetable oil
    • 3 extra-large eggs
    • 1 teaspoon vanilla extract
    • 2 ½ cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 2 teaspoons baking soda
    • 1 ½ teaspoons salt
    • 1 cup raisins
    • 1 8 ounce can crushed pineapple, drained well
    • ½ cup angel flake coconut
    • 1 cup chopped pecans divided
    • 1 pound carrots grated
    • Purple food coloring

    For the cream cheese frosting:

    • 2 8 ounce packages cream cheese, softened
    • 2 sticks unsalted butter softened
    • 1 teaspoon vanilla extract
    • 2 cups confectioners' sugar

    For the buttercream frosting:

    • ½ cup butter 1 stick, softened
    • 1 ½ - 2 cups confectioner’s sugar
    • 1-2 tablespoons milk heavy cream, or half-and-half

    Instructions
     

    • Preheat the oven to 350 degrees F.
    • Spray 2 (8-inch) round cake pans with baking spray. Line with parchment paper.

    For the cake:

    • Beat the sugar, oil, and eggs together in the bowl of an electric mixer. Add the vanilla.
    • In a medium bowl mix together the flour, cinnamon, baking soda, and salt. Whisk well.
    • With the mixer on low-speed, gradually add the dry ingredients to the wet ingredients. By hand fold in the raisins, pineapple, coconut, and half of the pecans.
    • Gently fold in the carrots until well incorporated. Stir in a couple drops of purple food coloring if desired.
    • Divide the batter equally between the 2 prepared pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove the cakes from the oven and allow to cool completely, still in the pans on a wire rack.

    For the cream cheese frosting:

    • Mix the cream cheese, butter and vanilla in the bowl of an electric mixer until just combined. Gradually add the confectioner's sugar and mix until creamy and smooth.
    • Remove the completely cooled cakes from the pans and peel the parchment paper off.
    • Place 1 layer with the flat side up, plate or cake pedestal. Place small stops of waxed paper under the edge to keep the plate clean.
    • Using an offset spatula, spread the top with frosting just to the edges. Place the second layer on top, flat side up.
    • Using a pastry bag filled with cream cheese frosting, fill in the space between the layers.
    • Ice the sides of the cake with frosting and pat finely chopped nuts on the sides.
    • Spread frosting on the top of the cake. Use a star tip to decorate the bottom and top edges.

    For the buttercream frosting:

    • Place softened butter into the bowl of an electric mixer. Turn the mixer on a medium setting and cream the butter until it is smooth.
    • Add the confectioner's sugar, ½ cup at a time, turning the mixer onto the highest speed setting after each addition.
    • Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, ¼ cup at a time.
    • For a softer frosting, add more milk or cream, a tablespoon at a time. Divide the frosting into two bowls, ⅔ in one bowl and the rest in the other. Using gel food coloring tint the larger amount of frosting purple and the other green.
    • Make carrot shapes from the purple and green buttercream icing using a round tip and a leaf tip. Practice on wax paper before trying this on your cake.
    • Serve cake at room temperature for best consistency.

    Nutrition

    Serving: 1sliceCalories: 664kcalCarbohydrates: 124gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 591mgPotassium: 329mgFiber: 4gSugar: 90gVitamin A: 6625IUVitamin C: 3mgCalcium: 42mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    When I am on old woman I will make purple carrot cake for my birthday!

    cake600

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    1. Nicki says

      January 11, 2015 at 2:38 pm

      5 stars
      My goodness what a beautiful cake. You would have been right at home with my great-grandparents, they had a chicken farm, raising chicks for Tyson and other poultry companies over the years. I, myself, get too attached.

      Reply
      • Mary says

        January 11, 2015 at 2:43 pm

        Thank you Nikki!

        Reply
    2. June Burns says

      January 10, 2015 at 8:43 pm

      5 stars
      What an awesome idea! Really takes advantage of all the color nature has to offer. The decorations are adorable too! 🙂

      Reply
      • Mary says

        January 10, 2015 at 8:45 pm

        Thanks for visiting and commenting!

        Reply
    3. Thalia @ butter and brioche says

      January 10, 2015 at 8:38 pm

      5 stars
      Happy Birthday! And what a beautiful cake to celebrate with.. I am just loving the purple carrots especially!

      Reply
      • Mary says

        January 10, 2015 at 8:44 pm

        Thanks Thalia! Purple vegetables rock!

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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