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.


[Adapted from The Paris Baker, Rose Carrarini]


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
almond milk

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.


Strawberry Chevre Cupcakes

My family has a thing about strawberry cakes. We just can’t get enough. And when I found this recipe, I knew it was destined for the Savoring Goat Cheese files. Now all I need are the fresh Michigan strawberries to make this entry complete! This recipe makes 20 cupcakes and comes from Fragrant Vanilla Cake.


A little cup(cake) of happiness!


2 cups organic whole wheat pastry flour
1/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) organic butter at room temp.
1 1/3 cups granulated sugar
2/3 cup plus 1/4 cup chevre (soft goat cheese)
1 vanilla bean, split in half lengthwise, and seeds removed (reserve pod for another use)
3 large organic eggs
1 Tbsp pure vanilla extract
1/4 cup plain organic yogurt
1 16 oz container fresh strawberries, hulled and cut into small pieces

8 oz neufchatel or cream cheese
8 oz chevre (soft goat cheese)
1 Tbsp pure vanilla extract
4 cups powdered sugar (plus more if needed)

Preheat oven to 375 degrees. Line a 12 cup standard muffin tin as well as a 6 cup one with cupcake liners, and set aside. In a medium bowl, whisk together flour, soda, baking powder, and salt and set aside. In a large bowl, with an electric mixer, beat the butter with the sugar until light and fluffy. Add the chevre and beat until well combined, and then add the vanilla beans and eggs one at a time beating well after each addition. Beat in the vanilla, and yogurt and mix until well combined and fluffy. Next, beat in the dry ingredients until well combined. Fold in the berries. Spoon batter into prepared cupcake liners, and bake for 20-24 minutes until a toothpick comes out clean. Cool completely on a wire rack before frosting.

To make frosting, in a large bowl, beat the cream cheese and chevre with an electric mixer until light and fluffy. Beat in the vanilla, then beat in the powdered sugar one cup at a time until it reaches a frosting consistency (you may need more or less sugar than the 4 cups). Spread the frosting onto the cupcakes, and serve!