Carrot, Cumin & Gouda Loaf Cake


By • March 22, 2018 2 Comments

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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.
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Makes 1 loaf

  • 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
  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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