Savory Spiced Carrot Cake
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 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
  • 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, plus 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

Instructions

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