Purple Carrot Cake
Prep time
Cook time
Total time
With purple carrots, dried cranberries, shredded coconut and a honey cream cheese frosting, this carrot cake is made with whole wheat flour and brown sugar and is moist, vibrant and filled with flavor.
Serves: 2 cakes
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 ⅛ cup sugar
  • 3 tablespoons brown sugar
  • 2 ¼ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon ground allspice
  • ¾ teaspoon salt
  • ¾ cup vegetable oil
  • 4 ½ teaspoons unsalted butter, softened
  • 4 eggs
  • 2 ¼ cups grated purple carrots
  • ½ cup dried cranberries
  • 1 cup shredded coconut
For the frosting:
  • 16 oz cream cheese
  • 4 tablespoons butter, at room temperature
  • 1 teaspoon vanilla
  • ¼ cup honey
  • 1 cup powdered sugar
  1. Preheat the oven to 350°F. Prepare two 9” cake pans by buttering them, lining them with parchment paper (that you’ve cut out into the right size to fit the bottom of each pan), and buttering the paper.
  2. In a medium bowl, whisk together the flours, sugars, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
  3. Using a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugars until combined. Pour in the oil and mix to combine, then add the eggs one at a time, mixing between each addition. Add the carrots, cranberries, and coconut and stir to combine.
  4. Stir in the dry ingredients, mixing until just combined. Divide the batter evenly between the two pans and bake for 30-40 minutes, rotating the pans about halfway through, until a tester comes out clean. Transfer the pans to a cooling rack and cool for five minutes, then turn the cakes out (they should come out easily when you flip them over) and allow them to cool completely.
  5. While the cakes cool, make the frosting: In the bowl of a stand mixer fitted with paddle attachment, combine the cream cheese, butter and vanilla. Beat on medium-high speed until fluffy. Reduce the speed to low and add the powdered sugar, increasing the speed once it’s been combined. Beat until it has a frosting-like consistency, 2-3 minutes. Add the honey and beat to combine.
  6. To frost the cake: Place one cake on your serving plate/platter/cake stand. Scoop a little less than half of the frosting on top, then spread gently with an icing or rubber spatula. Place the second cake on top, then put the rest of the frosting on top, smoothing again with the spatula. If you want a more polished look, you could use a piping bag and pipe swirls or stars on top.
Recipe adapted from Bob's Red Mill Baking Book.
Recipe by Today We Bake at https://www.todaywebake.com/purple-carrot-cake/