Millet-Coriander Carrot Cake

Serves     8

Ingredients

I really wanted to include a recipe with millet since that is a staple grain in Niger. Given that there was a total lack of dessert recipes related to Niger I decided to share this light and tasty millet cake with you. This simple cake recipe is one of my new favorite recipes, as a snack cake, breakfast treat, or a simple dessert.

1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon ground coriander
2 eggs
1/2 cup coconut oil, melted
1/4 cup brown sugar
1/4 cup maple syrup
1 cup grated carrot
1/3 cup millet, uncooked


Directions

Preheat the oven to 350 degrees. Grease an 8×8′ cake pan and set aside.

In a medium bowl, combine the flour, baking soda, baking powder, salt and coriander.

In a large bowl, whisk together the eggs, sugar, maple syrup and coconut oil. Gently fold in the flour mixture. Then add the grated carrot and millet. Stir until just combined.

Spoon the batter into the pan, it will be quite stiff and you will have to spread it out, bake for 30 minutes, until the center of the cake springs back to the touch. This cake will not rise that much so don’t worry if you take it out of the oven and it looks flat.

To serve, I cut the cake in half, and then sliced the halves into 6-8 fingers and piled them up on a plate. Watch them disappear!


Country:
Niger


Notes and Instructions

Coconut oil seems to be the new darling of the food world. From what I’ve read there seem to be many healthy properties contained in it. It is available in my area at Trader Joe’s and Costco. To measure coconut oil (which comes in solid form), scoop the amount needed into a measuring cup. Then transfer to a microwave-safe container and melt on low heat, if you can see that it is almost melted take out and let finish melting.

If you can’t find coconut oil or don’t want to use it I would imagine you can substitute vegetable oil instead. But coconut oil lends a delicious perfume and flavor to baked goods and I recommend you use it!

This recipe calls for a large amount of coriander, one tablespoon, don’t be afraid to use the full amount. Coriander is extremely fragrant when fresh, so if yours doesn’t have a wonderful smell it’s time to purchase a fresh supply. I buy all my spices in bulk so that I can buy very small amounts at a time. 

Recipe source – Silk Road Diary