Old fashioned purple Carrot Cake with lemon sauce
Cuisine: Cake
  • 2-3 purple carrots
  • ¼ cup lemon juice
  • 1 ½ tbs brown sugar
  • 2 cups whole wheat plain flour
  • ½ tsp sea salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ cup desiccated coconut
  • Grate an orange carrot
  • ¾ cup vegetable or sunflower oil
  • 2 tbs blackstrap molasses
  • ½ cup orange juice
  • For the sauce:
  • 1 block silken tofu or mascarpone or cream cheese
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • pinch sea salt
  • ½ cup icing sugar
  1. Preheat oven to 185C
  2. Steam or microwave the purple carrots until just beginning to soften then puree in a blender/processor with the juice of half a lemon.
  3. In a large bowl mix all of the dry ingredients, then add grated orange carrot and mix again. Set aside.
  4. In a small bowl, mix all of the wet ingredients, then add purple carrot puree and mix again.
  5. Combine the two bowls then pour into a lined 22x22cm square pan and bake for 50-60 minutes. To check if the cake is ready, insert a skewer into the centre.
  6. To make the serving sauce:
  7. Puree tofu, lemon juice, vanilla extract and salt in a blender/processor. Sift in icing sugar and blend again until smooth. Refrigerate until needed.
  8. Serve sauce warm with the cake.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/carrots-coloured/