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Millet-Coriander Carrot Cake

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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

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 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!

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