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Savory Carrot Hummus Cake with Hummus Icing

Ingredients

  • 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 spatula 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.