I know it’s crazy, but a Savory Carrot Cake is a game changer for the holidays! This recipe was published on the New York Times long ago and now is brought to you with some little changes.
Think more of a muffin or a savory bread. The fact we treat it as a “cake” and decorate it as so, is really a teaser and very fun to share with family and friends. Let’s make it unexpected and people will be amazed: is this a cake? Let’s have some fun! 😉
1 cup/125 grams all-purpose flour
¾ cup/90 grams white cornmeal
1 teaspoon kosher salt
1 tablespoon white sesame seeds
1 teaspoon turmeric
Small pinch of cayenne
1 teaspoon baking powder
1 teaspoon baking soda
1 cup/250 milliliters buttermilk or milk
2 eggs, beaten
2 ounces/60 grams feta cheese, crumbled
1 cup/100 grams grated carrots
½ cup/115 grams sliced scallions, both white and green parts, + 2 tablespoons for garnish
4 tablespoons/60 grams unsalted butter, plus butter for greasing pan
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 cup/240 grams crème fraîche
Cilantro sprigs, for garnish
1 teaspoon black sesame or nigella seeds, for garnish (optional)
Pinch of crushed red pepper, for garnish or Black Pepper
-Preheat oven to 425 degrees F / 200 C
-In a bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
-In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions.
-Lightly butter a 9-inch cake pan.
-Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
-Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant
-Whisk hot butter mixture into batter and beat well to combine.
-Scrape batter into prepared cake pan and smooth top with a spatula.
-Bake on the middle rack for 25 to 30 minutes or until a 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.)
-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 and serve