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Savory Spiced Carrot Cake by David Tanis, NYT Cooking

Time: 1 hour
Yield: 6 to 8 servings

Get full recipe๐Ÿ‘‡๐Ÿป
https://cooking.nytimes.com/recipes/1018800-savory-spiced-carrot-cake

INGREDIENTS

1 cup/125 grams all-purpose flour
3/4 cup/90 grams white cornmeal
1 teaspoon kosher salt
1 tablespoon white sesame seeds
1 teaspoon turmeric
Small pinch of cayenne
1 teaspoon baking powder
1 teaspoon baking soda
1 cup/250 milliliters buttermilk
2 eggs, beaten
2 ounces/60 grams feta cheese, crumbled
1 cup/100 grams grated carrots
1/2 cup/115 grams sliced scallions, both white and green parts, plus 2 tablespoons for garnish
4 tablespoons/60 grams unsalted butter, plus butter for greasing pan
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 cup/240 grams crรจme fraรฎche
Cilantro sprigs, for garnish
1 teaspoon black sesame or nigella seeds, for garnish (optional)
Pinch of crushed red pepper, for garnish

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