Menu

Millet-Coriander Carrot Cake

  • Details
  • Related Items

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

Millet-Coriander Carrot Cake

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

  1. 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..
  2. In a medium bowl, combine the flour, baking soda, baking powder, salt and coriander.
  3. 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.
  4. Fill the cake pan and bake for 30 minutes, until the center of the cake springs back to the touch.
https://www.silkroaddiary.com/millet-coriander-carrot-cake/

Tagged with:

 2 Comments

  1. Rhoda says:

    This sounds delicious, but do you cook the millet first or add it uncooked into mixture?

    • Sherrie says:

      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!

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Chicken Drumsticks with Spices and Coconut Milk

This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017.  This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …

Melange Classique

This fanciful French blend combines nutmeg and pepper with a healthy harvest from the herb garden, to satisfy all your taste buds. Melange Classique is an all purpose seasoning for stews and roasts, pate, stuffing and …

Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

Pakhlava 600

Pakhlava

We are so excited to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March Cookbook Club selection. Full of stunning photographs evocative of the region, this book is …

Chole

Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …