Savory Carrot Hummus Cake with Hummus Icing
August 8, 2013
The cake is easy, just put a bunch of stuff into a bowl and mix it.
Veggies next.
If you get tired, you could always just dump this into a frying pan and make a fritata. But no! Lets keep going!
That's the texture you are looking for.
Thin cakes.
I wanted this to be a nice small and tall cake to fit the appetizer motief.
Stackin.
Hummus works suprisingly well as an icing.
Fun stuff!
The seeds and chives really added a nice texture and flavor to round the whole thing out and add a little freshness.
This wacky cake would be the hit of a tea-time themed lunch (that's a thing right?) or a fun gift to a hummus lover.
Savory Carrot Hummus Cake with Hummus Icing
For: 10 People
- 3 Eggs
- 1 Tablespoon Sugar
- 2 Ounces Goat Cheese
- 2 Ounces Hummus
- 1 Cup Shredded Carrot
- 1 Cup Shredded Zucchini
- 1 Teaspoon Chile Flake
- 2 Teaspoons Curry Powder
- 1.25 Cups Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- Hummus for icing
- Sunflower Seeds
- Chives
Instructions
- Whisk the sugar into the eggs until it lightens in color slightly, about 2 minutes. Whisk in the cheese and hummus until smooth. Whisk in the carrot and zucchini. I didn't really squeeze liquid out of the veggies as recipes sometimes do, but I did leave the excess liquid on the cutting board. Next dump in the flour and add the baking powder, baking soda, curry, chile, and salt Use a clean spatchula to lightly mix the other dry ingredients into the flour, just to spread it all out a little before you mix it all together. Finally reach deep and fold everything together until just combined. Dole out the batter into two greased and lined 9" cake pans. Bake at 350 for about 20 minutes until a toothpick comes out clean.
- Cut out the smaller rounds from the cakes and stack with hummus in between each layer. Finally ice the whole cake and top with chives and sunflower seeds.