Monday, 16 January 2017

What's up, Doc

Hello world!

I have been craving a good carrot cake for a long time. Believe me, it not an easy thing to make or find.
Today I would like to share with you one of my favourite: carrot cake with millet cream.


1/2 cup of brown sugar          
1/2 cup of honey
3/2 cup melted coconut oil
1/2 cup regular yogurt
2 teaspoons vanilla extract
2 cups whole-wheat flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 cups grated carrots

For garnish:
1/2 cup pistachios

cooked in milk millet
1/2 cup of honey
1/2 tsp vanilla bean

First, combine the dry ingredients and the wet ingredients separately. Mix both until combined.
put the mixture in a round cake tin - around 23cm. Bake for 60 minutes in 180°C.

Cook the millet in milk. When the milk has completely soaked in, leave the millet for 15 minutes to cool. Blend the millet add honey and vanilla. Mix together until combined. Pour the mixture over the cake and decorate with chopped pistachios.

No comments:

Post a Comment