Carrot and cumin cakes
Experience a delightful blend of flavors with our Carrot and Cumin Cakes recipe. These savory cakes are a perfect harmony of the natural sweetness of carrots and the warm, earthy tones of cumin. Each bite offers a moist and flavorful experience, making these cakes an excellent choice for a unique appetizer or a light lunch. The addition of cumin not only enhances the taste but also adds a subtle aromatic depth to the cakes. Simple to prepare yet impressively delicious, these Carrot and Cumin Cakes are a great way to enjoy a healthy, veggie-packed treat that’s both nourishing and satisfying.
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Preparation 15 min
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Baking 20 min
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Servings 8
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Level Débutant
Watch the recipe video
Ingredients
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Note
Here we’ve chosen individual cake moulds, but it’s perfectly possible to use an ordinary cake tin.
Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 20 min
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Carrot and cumin cakes
Experience a delightful blend of flavors with our Carrot and Cumin Cakes recipe. These savory cakes are a perfect harmony of the natural sweetness of carrots and the warm, earthy tones of cumin. Each bite offers a moist and flavorful experience, making these cakes an excellent choice for a unique appetizer or a light lunch. The addition of cumin not only enhances the taste but also adds a subtle aromatic depth to the cakes. Simple to prepare yet impressively delicious, these Carrot and Cumin Cakes are a great way to enjoy a healthy, veggie-packed treat that’s both nourishing and satisfying.
Note
Here we’ve chosen individual cake moulds, but it’s perfectly possible to use an ordinary cake tin.
Ingredients
- Carrots : 200 grams
- Yellow onion : 1/2
- Flour : 100 grams
- Corn starch : 40 grams
- Baking powder : 12 grams
- Eggs : 3
- Plain yogurt (125 grams) : 1
- Unsalted butter : 20 grams
- Gruyere (grated) : 50 grams
- Cumin Powder : 1 teaspoon
- Salt : 1 pinch
- Pepper : 1 pinch
- Blood orange : 1
Preparation steps
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Peel and grate carrots.
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Peel and coarsely chop the onion.
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In a frying pan, drizzle with olive oil, then add the grated carrots and chopped onion.
Cover and cook for about 10 minutes over medium heat (the onion should not brown).
Squeeze the orange and reserve the juice. -
After the 10-minute cooking time, add the cumin, salt, pepper and orange juice.
Stop cooking. -
In a bowl, whisk together the eggs and yogurt.
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Sift together the flour, baking powder and cornstarch and add to the egg/yogurt mixture.
Mix well to obtain a smooth, homogeneous mixture. -
Add the melted butter.
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Then add the grated Gruyere and mix again.
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Add the carrots to the cake mixture and mix well.
- Temperature: 180°C
- Heat: rotary
- Baking time: 20 min
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Fill the moulds to the top and bake at 180 degrees for 20 minutes.
For a conventional cake tin, the baking time will be around 35 minutes. -
It's best to leave the cakes to cool before removing from the oven, so they don't break when unmolded.
Paired with a green salad, your cake makes a perfectly balanced starter.