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Your email address will not be published.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 *

Fried Potatoes with Harissa Tehina

The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets …

Spice Lore

Historically speaking, spices have played a large part in the colonization of the world. Most of us remember from the fourth-grade pageant that Christopher Columbus sailed the ocean blue at the behest of Isabella and …

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 …

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 …