Purple Carrot and Blueberry Cake Recipe

Purple Carrot and Blueberry Cake Recipe

The inspiration for this Purple Carrot and Blueberry Cake Recipe came to me during a grocery shopping trip when I saw purple carrots on sale. That was the moment! Have you ever tried anything like that before?

My husband really loves a delicious carrot cake, and we definitely have a fantastic recipe for it. However, I considered trying something different and decided to make a purple carrot cake. I used gluten-free flour, turning it into a gluten-free vegan recipe!

Purple Carrot and Blueberry Cake Recipe

I used Organ Gluten Free Flour, as shown below. I think this brand is widely accessible, so you can find it easily. However, feel free to use your preferred flour.

Organ All-purpose Gluten-Free Flour

Purple Carrot and Blueberry Cake Recipe

Purple Carrot and Blueberry Cake Recipe

Ingredients

For the Cake:

1 ½ cups purple carrots, grated (about 3-4 medium carrots)

1 cup blackberries (fresh or frozen)

2 cups gluten-free all-purpose flour

1/4 cup almond flour

1 cup coconut sugar or brown sugar

1 teaspoon baking soda

2 teaspoon baking powder

½ teaspoon salt

2 teaspoon ground cinnamon

½ teaspoon vanilla extract

1 cup plant-based milk (such as almond or soy)

2 tbsp flaxseed meal mixed with 5 tbsp of water and rest 5 minutes

50 g margarine

For the Lemon Icing:

1/3cup powdered sugar

2 tablespoons lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

110 g margarine or vegan butter

For the Topping:

1/2 cup pistachios, chopped (optional)

Extra blackberries for decoration (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Prepare the Cake Batter

In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, coconut sugar, baking soda, baking powder, salt, and cinnamon. In another bowl, whisk together the grated purple carrots, plant-based milk, applesauce, melted coconut oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the blackberries.

Bake the Cake:

Pour the cake batter into the prepared pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Lemon Icing:

In a medium bowl, combine the powdered sugar, lemon juice, lemon zest, and vanilla extract. Whisk until smooth, adding more lemon juice or powdered sugar as needed to achieve the desired consistency.

Assemble the Cake:

 Once the cake is completely cooled, drizzle the lemon icing over the top. Sprinkle the chopped pistachios on top and decorate with extra blackberries if desired.

Serve:

Slice the cake and enjoy this delightful combination of flavors, use your favorite cream or ice cream!

Tips

You can substitute the blackberries with other berries like blueberries or raspberries if preferred.

Purple Carrot and Blueberry Cake Recipe