In this study, it was aimed to enhanced cake formula-tion with purple carrot pow-der (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vac-uum (VPC) dried) used at 5 ratios (0, 5, 10, 15, 20%). The effects of powder on chemical, physical sensory properties samples were investigated. HPC substituted sam-ples had lower batter densi-ty weight values. PCP usage significantly affec...