Savory Spiced Carrot Cake by David Tanis, NYT Cooking

Time: 1 hour
Yield: 6 to 8 servings

Get full recipe👇🏻


1 cup/125 grams all-purpose flour
3/4 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
1/2 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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s