Purple Carrot Cake

I was surprised to see my local green market open last weekend, (not the open framers market). The crowd was less than half of normal times specially this time of the year when tons of fresh fruits and vegetables show up at the farmers market. People were very cautious and disciplined about keeping safe distance. I was happy to see familiar faces and my favorite vendors having the opportunity to sell their produce.

I didn’t hang around for long, as I had just finished my run and didn’t have my bag or purse. Just stopped at two vendors and came home with these beautiful carrots, a few radishes and beets. I’ll have a spring salad recipe with the radishes very soon. Its Easter this weekend and I thought it feels very appropriate to have a carrot cake. As always I choose to replace some of the ingredients with healthier options without compromising on the taste. If you find the cake not as sweet, add a little extra in the frosting, thats one thing my kids thought was not enough.

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Purple Carrot Cake, SERVES 10 SLICES

Ingredients

• 1 teaspoon olive or coconut oil, for greasing the pan
• ½ cup (75g) organic sifted whole-wheat flour
• ½ cup (70g) almond flour
• 1 cup gluten free organic oats, ground into flour, sifted 
• 10 oz (300g) purple or any colored carrots, about 1½  cups packed and couple of carrots for decorating the top
• 3 large eggs at room temperature, whisked 
• ½ cup pure maple syrup or coconut sugar
• 1/2 cup+ 2 tablespoons extra virgin olive oil
• 1 ½ tablespoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger, I don’t add cinnamon 
• 1/2 cup walnuts
• ½ teaspoon sea salt
• CREAM CHEESE FROSTING
• 1 stick butter softened about 100g, I prefer vegan or organic butter
• 3/4 cup cream cheese, I like Kite Hill dairy free
• 3-4 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions

• Preheat to 350º F. Grease an 8-inch round cake tin lined with parchment paper. 
• In a large bowl, stir together the whisked eggs, maple syrup or coconut sugar and oil until well combined. Mix the grated carrots, walnuts and ginger.
• Set a medium mesh sifter/strainer over the bowl and add the oat, whole wheat and almond flour with the baking powder and sea salt.
• Sift the dry ingredients into the wet ingredients, stirring until combined.
• Spoon the batter into the prepared pan and smooth into an even layer.
• Bake the cake until a toothpick inserted in the center comes out clean about 25-30 minutes.
• Remove from the oven and let cool for 30 minutes in the pan. Then turn the cake out onto a flat clean surface to cool completely.
• Spread the cream cheese frosting over the completly cooled cake. Chill briefly if the frosting is becoming soft.
• CREAM CHEESE FROSTING
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugar and vanilla. Start on medium low to combine, then increase the mixer speed to medium high until light and fluffy for a couple of minutes.
• Chill briefly to firm the frosting.
• CARROT RIBBONS
• Peel the carrots into long, wide strips from one side. Repeat with the other carrots; you’ll have more carrot ribbons than you need for one cake. Save the extras for snacking or another recipe.
• Twirl the ribbons around your fingers to curl the ribbons into rounds. Stick them into the cream frosting; the frosting should hold them in place.
• Chill the cake for at least an hour. Serve at room temperature to soften the frosting and serve.
• Keeps well refrigerated airtight for up to 4-5 days.