Millet-Coriander Carrot Cake
- Details
It’s a toss up whether the texture or flavor of this cake make it such a winner, but there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth with coconut oil, and the bright flavor of coriander is delightful. Healthy enough to have for breakfast and tasty enough for tea time or dessert, this versatile cake is a snap to make, so enjoy it any time.
Millet-Coriander Carrot Cake
Ingredients
- 1 cup all purpose or gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon ground coriander seed
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 cup grated carrot
- 1/3 cup uncooked millet
Instructions
- Preheat the oven to 350 degrees. Line the bottom of an 8x8' cake pan with parchment paper, grease and flour the parchment and sides of the pan..
- In a medium bowl, combine the flour, baking soda, baking powder, salt and coriander.
- In a large bowl, whisk together the eggs, sugar, maple syrup and coconut oil. Gently fold in the flour mixture. Then add the grated carrot and millet. Stir until just combined.
- Fill the cake pan and bake for 30 minutes, until the center of the cake springs back to the touch.
2 Comments
Leave a Comment
Fried Eggplant Roll-Ups
One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean’s, and …
Clarified Milk Punch
Mixolology is much more than a hobby to me, and the chef in me loves this drink because of all the science involved. The key to the punch’s clarity is the milk proteins, which cling …
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
Spicy Fish Salad
The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they all have a deep love for food that has tart flavors and is fresh …
Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns
This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone. Featuring Finocchiona Salami and Salumi Salami from our friends at Salumi Cured Meats, we finish it all off with colorful, crunchy and exquisite candied anise, …
This sounds delicious, but do you cook the millet first or add it uncooked into mixture?
The millet is left uncooked, so it will be crunchy and add some texture to the cake. It’s a wonderful grain to add to baked goods!