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
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.
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.
Ingredients
- 1 cup all purpose or gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond Crystal - Kosher Salt
Diamond Crystal - Kosher SaltDiamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ... - 1 tablespoon ground Coriander Seed - Indian
Coriander Seed - IndianThis coriander is bright and fresh flavored. We find that the citrus top notes offered up by Indian coriander are much stronger than those found in the European variety. Another dist... - 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
Preparation
Preheat the oven to 350 degrees F. 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.
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Millet-Coriander Carrot Cake
| Desserts, Brunch, Snacky Bits
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.
Amanda Bevill
Amanda Bevill
