A quirky twist on a perennial afternoon tea favourite. My Purple Carrot Cake is light, airy, moist, and flecked with sweet shreds of purple carrot. Topped with cream cheese frosting it’s a winner.
450g self-raising flour
450g soft brown sugar
1 ½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
5 eggs – organic free-range if possible
150g dates, chopped
1 tbsp sour cream
150ml vegetable oil
200ml walnut oil
5 medium sized purple carrots, grated
Preheat oven to 160 degrees
Lightly grease and line a 25cm round cake tin with baking paper.
In a large bowl, sift the flour, bicarb soda, cinnamon, nutmeg and ginger. Mix in the sugar.
Make a well in the centre of the dry ingredients and add the eggs, sour cream and oils. Stir to combine, and then add the grated carrot and dates. Mix well.
Pour the mixture into the prepared tin. Bake for 1 hour and 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and let cool in the tin for approx. 10 minutes. Turn out onto a wire rack and let cool completely.
Once cooled spread the cream cheese frosting over the top.