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
Sri Lankan Banh Mi
The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …
Coriander Cures Spring Fever
At a time of year when the thought of cooking another winter squash is too much to bear, and the shoots of green aren’t quite tall enough for harvest yet (where IS that asparagus, anyway???), …
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Coriander Roasted Beets
Roasting beets concentrates their flavor, and the complement of coriander is delicious. We like to roast a whole pan-full and serve them alone as a side dish or atop a dark leafy green salad of …
Spiced Fig Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …
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!