Purple Carrot Cake

Today I had a massive sweet tooth and was too lazy to go to the store to buy myself something sweet, so I decided to bake a cake. Since I happened to have a bunch a purple carrots in the fridge that needed to be eaten, so I used them in this recipe to give it some fun color, but you can use whatever color carrots you like. Also happened to have some vanilla buttercream frosting left over from a while ago, so I used that instead of making a new batch of frosting, so I have not included the recipe for that.

Cake or dinner, it's a tough call.

Purple Carrot Cake
Makes 1 - 9x13 inch cake

Prep time: 10 mins if using pre-shredded carrots, 1 hour if shredding carrots by hand.
Cook time: 40-50 mins

Ingredients:
Butter to grease pan with
4 eggs
1 1/4 cups vegetable oil
2 cups evaporated cane juice (or white sugar can be substituted)
3 tsp vanilla extract
2 cups all purpose flour (I prefer unbleached)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp all spice
3 cups shredded purple carrots
Frosting of choice

Directions:
1. Grease pan with butter and preheat oven to 350 degrees F.
2. In a large bowl, beat together eggs, oil, cane juice/sugar, and vanilla until combined.
3. Add flour, baking soda, baking powder, salt, and spices, stir until there are no lumps.
4. Mix in carrots until combined.
5. Pour batter into pan and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely.
7. Frost the cake before serving.