Savory Spiced Carrot Cake PT60M https://img2.recipesrun.com/201907/2019/0802/7a/4/863183/300x200x50.jpg 6 servings Ingredients: Pinch of crushed red pepper, for garnish 1 teaspoon Black sesame or nigella seeds, for garnish Cilantro sprigs, for garnish 1 cup Crème fraîche 1 teaspoon Black mustard seeds 1 teaspoon Cumin seeds 4 tablespoons Unsalted butter, plus butter for greasing pan 1/2 cup Sliced scallions, both white and green parts 1 cup Grated carrots 2 ounces Feta cheese, crumbled 2 Eggs, beaten 1 cup Buttermilk 1 teaspoon Baking soda 1 teaspoon Baking powder Small pinch of cayenne 1 teaspoon Turmeric 1 tablespoon White sesame seeds 1 teaspoon Kosher salt 3/4 cup White cornmeal 1 cup All-purpose flour
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Savory Spiced Carrot Cake

By lihui

6 Person
60 Minutes
0 Calories
This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal. It’s absolutely delicious!

Ingredients

  • Pinch of crushed red pepper, for garnish

  • 1 teaspoon Black sesame or nigella seeds, for garnish

  • Cilantro sprigs, for garnish

  • 1 cup Crème fraîche

  • 1 teaspoon Black mustard seeds

  • 1 teaspoon Cumin seeds

  • 4 tablespoons Unsalted butter, plus butter for greasing pan

  • 1/2 cup Sliced scallions, both white and green parts

  • 1 cup Grated carrots

  • 2 ounces Feta cheese, crumbled

  • 2 Eggs, beaten

  • 1 cup Buttermilk

  • 1 teaspoon Baking soda

  • 1 teaspoon Baking powder

  • Small pinch of cayenne

  • 1 teaspoon Turmeric

  • 1 tablespoon White sesame seeds

  • 1 teaspoon Kosher salt

  • 3/4 cup White cornmeal

  • 1 cup All-purpose flour

Method

  • 01
    Position a rack in the middle of the oven and heat to 425℉.
  • 02
    In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
  • 03
    In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.
  • 04
    Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
  • 05
    Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so the butter does not burn; it’s O.K. if butter browns a little.
  • 06
    Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.
  • 07
    Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)
  • 08
    To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.

Related Tags

Dinner Recipes
Carrot Cake Recipes
Easy Dinner Recipes
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    Savory Spiced Carrot Cake

    4.0

    ( By lihui )

    This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal. It’s absolutely delicious!
    01 Information
    • Grade easy
    • Serving 6 servings
    • Total Time 60 Mins
    02 Ingredients
    Pinch of crushed red pepper, for garnish
    1 teaspoon Black sesame or nigella seeds, for garnish
    Cilantro sprigs, for garnish
    1 cup Crème fraîche
    1 teaspoon Black mustard seeds
    1 teaspoon Cumin seeds
    4 tablespoons Unsalted butter, plus butter for greasing pan
    1/2 cup Sliced scallions, both white and green parts
    1 cup Grated carrots
    2 ounces Feta cheese, crumbled
    2 Eggs, beaten
    1 cup Buttermilk
    1 teaspoon Baking soda
    1 teaspoon Baking powder
    Small pinch of cayenne
    1 teaspoon Turmeric
    1 tablespoon White sesame seeds
    1 teaspoon Kosher salt
    3/4 cup White cornmeal
    1 cup All-purpose flour
    03 Method
    Step 1
    Position a rack in the middle of the oven and heat to 425℉.
    Step 2
    In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
    Step 3
    In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.
    Step 4
    Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
    Step 5
    Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so the butter does not burn; it’s O.K. if butter browns a little.
    Step 6
    Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.
    Step 7
    Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)
    Step 8
    To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.
    04 Author
    lihui lihui
    134 Recipes

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