Savory Carrot Cake with Chevre

A savory carrot cake? Oh, yes please! And with pepitas on top? Even better! There are some days when munching a piece of still-warm carrot cake for breakfast out on the deck as the day warms to summer temps really takes life to a whole new level. And then there’s the slightly-sweet chevre topping. Plus, the recipe is SUPER-easy — Dig in! And thank you to palate/palette/plate (a 2012 finalist in Saveur magazine’s top food blogs of the year) for the dreamy recipe and pix.

 

SAVORY CARROT CAKE WITH GOAT CHEESE
[Adapted from The Paris Baker, Rose Carrarini]

Ingredients

3 large eggs
1 Tbsp sugar
1/2 cup olive oil
1 cup grated carrots
1/3 cup chopped fresh cilantro
1 cup all-purpose or white whole-wheat flour, sifted
1 tsp tumeric powder
2 tsp ground coriander
A pinch cayenne pepper
1/2 tsp salt
1/2 tsp baking powder
Small 1/2 tsp baking soda
1/2 cup roasted pepitas (pumpkin seeds)
1/4 cup ground flax seed
_____________
4 oz goat cheese
honey
almond milk

Directions
1. Pre-heat oven to 350 degrees. In a large bowl combine eggs and sugar; beat with a whisk until well-blended. Slowly add the olive oil, slowly, whisking continuously.  Add the carrots and cilantro; stir to combine.

2. In another bowl sift 1 cup flour and add the rest of the dry ingredients (including the ground flax and pepitas). Whisk gently to combine.

3. Fold the dry ingredients into the wet carrot mixture until just combined (do not overmix). Pour batter into a bread pan and bake for about 50-55 minutes until toothpick comes out clean.

For the goat cheese spread: Combine fresh goat cheese with a drizzle of honey and about a tablespoon of almond milk to thin slightly. Stir to a smooth consistency and spread on slices of the warm bread.

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