Photo: Athina Food Studio

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.

(7)

Preparation 15 min
Baking 20 min
Servings 8
Level Débutant

Recipes Starters Carrot and cumin cakes

Appetizers
Cakes
Specialties
Starters
Vegetarian

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

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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

Step 1
Peel and grate carrots.
Step 2
Peel and coarsely chop the onion.
Step 3
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.
Step 4
After the 10-minute cooking time, add the cumin, salt, pepper and orange juice.
Stop cooking.
Step 5
In a bowl, whisk together the eggs and yogurt.
Step 6
Sift together the flour, baking powder and cornstarch and add to the egg/yogurt mixture.
Mix well to obtain a smooth, homogeneous mixture.
Step 7
Add the melted butter.
Step 8
Then add the grated Gruyere and mix again.
Step 9
Add the carrots to the cake mixture and mix well.
Baking information
- Temperature 180°C
- Heat rotary
- Baking time 20 min
Step 10
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.
Step 11
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.

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