Carrot, Cumin & Gouda Loaf Cake


March 22, 2018

Test Kitchen-Approved

Author Notes:

This is a great bake for warming up on a wintery day, equally lovely with a thick, hearty soup or on its own with just a bit of butter. Carrot and cumin is a tried-and-true combination, but so, too, is the pairing of cumin and Gouda, which, like so many fashionable combinations, is in fact as ancient as it is modern.

Reprinted from "Super Loaves & Simple Treats" by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2018, Melissa Sharp.

Food52

Makes: 1 loaf
Prep time: 30 min
Cook time: 50 min

Ingredients

  • 2 cups spelt flour

  • 2 teaspoons baking powder

  • 2 1/2 ounces young Gouda, freshly grated
  • 2 teaspoons cumin seeds
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 6 ounces carrots, grated
  • 1 small white onion, minced
  • 3 eggs
  • 7 tablespoons extra-virgin olive oil
  • Butter, for serving
In This Recipe

Directions

  1. Preheat the oven to 400°F and line a 2-pound loaf pan with parchment paper.
  2. In a large bowl, mix together the flour, baking powder, two-thirds of the Gouda, the cumin, salt, and pepper.
  3. In another bowl, beat together the carrots, onion, eggs, and olive oil.
  4. Add the wet ingredients to the dry ingredients and mix well. Pour the batter into the pan, smooth over, and top with the rest of the Gouda.
  5. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Let cool in the pan for 10 to 15 minutes, then turn out onto a wire rack.
  6. Serve warm with butter.

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Reviews (5) Questions (0)

5 Reviews

Megan February 9, 2019
Nice texture for a gluten free bread, however a pinch of salt is insufficient in my opinion. I would try a 1/4 tsp next time. Served with homemade chili on a cold winter night as a change up for our usual cornbread.
 
krikri April 15, 2018
What can I use instead of spelt flour?
 
JIm February 2, 2019
I am thinking all purpose flour will work as a substitute. Spelt is an ancient strain of wheat. Sort of lighter than whole wheat flour.
 
krikri February 17, 2019
Thanks for your response, which also reminded me this was in my queue! <br />In the end I used half all purpose flour and half whole wheat. I also used gruyere, which we had in the fridge, thinking it was gouda. <br />It was good! I recommend it.
 
Mimi April 11, 2018
Do you think this would work with other types of cheese as well? like mozzarella?