The Purple Cake

The Purple Cake
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The Purple Cake
2 purple sweet potatoes
3-4 purple carrots peeled
3 eggs
1 tbsp vanilla paste
1 cup purple carrot water
1/8 c. oil
1 1/2 c self rising flour*
1/4 cup sugar*
Water as needed
Peel potatoes, chop, steam and mash. Add water until an applesauce like consistency. Chop the ends and tops off the carrots and set aside . Grate the remaining peeled carrots into a small bowl. Take the pieces of carrots and blend with enough water to cover - at least a cup. Blend until smooth and strain the juices out into a measuring cup.
In a separate bowl add flour and sugar * or use white cake mix. Add the eggs, oil, vanilla plus 1 cup of carrot water, and 1/2 cup of puree. Beat together until smooth. Fold the grated carrots into the batter and gently mix.
Bake in a prepared cake pan at 350 for approximately 20/35 minutes and a toothpick comes out clean. Let rest in pan for 15-20 minutes before transferring. Allow to cool for at least an hour before glazing.
Once the cake is cooled, you can glaze with your favorite icing. I used leftover puree thinned out with water and confectioners sugar. Slice and serve and as always, please enjoy.
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