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]
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
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.
Perfect for appetizers or dinner!
It’s not because we got 9 inches of new snow last night that I am thinking of anything called “Spring” this morning. No, it’s because our organic vegetable farmers have only six weeks left before they’ll have fresh local greens to grace our tables! Hurry, tender green salads!
As noted by Cooking Light, this appetizer is a specialty at the Hyatt Regency Tamaya Resort and Spa in Santa Ana Pueblo, New Mexico. Asian flavors spark locally made goat cheese. For the crispest rolls, be sure to serve immediately after baking.
Yield: 8 servings (serving size: 2 spring roll halves and 1/4 cup salad)
- 2 cups sliced Asian pear or ripe pear
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1 1/2 tablespoons chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- Spring rolls:
- 1 tablespoon sesame oil
- 1 1/2 cups matchstick-cut carrots
- 1 1/2 cups vertically sliced red onion
- 1 1/2 cups chopped green onions
- 1 1/2 cups thinly sliced shiitake mushroom caps
- 1 1/2 cups red bell pepper, cut into (1/4-inch) strips
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sweet red chile sauce
- 1/4 cup (2 ounces) goat cheese, crumbled
- 8 egg roll wrappers
- Cooking spray
To prepare salad, combine first six ingredients.
Preheat oven to 425°.
To prepare spring rolls, heat oil in a large nonstick skillet over medium-high heat. Add carrots, 1 1/2 cups red onion, green onions, mushroom, and 1 1/2 cups red bell pepper; sauté 3 minutes or until slightly tender. Remove from heat; stir in soy sauce and chile sauce. Cool 5 minutes. Stir in cheese.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), spoon about 1/3 cup vegetable mixture into center of each wrapper. Fold lower right corner over vegetable mixture; fold lower left and top right corners over vegetable mixture. Moisten top left corner with water; roll up jelly-roll fashion. Coat spring rolls with cooking spray; place rolls, seam sides down, on a baking sheet. Bake at 425° for 18 minutes or until golden brown, turning rolls over halfway through baking time. Cut rolls crosswise at an angle; serve immediately with salad.
Thanks to FindMyRecipe.com for this dish!