Ingredients Jump to Instructions ↓

  1. 1/2 cup millet

  2. 1 cup water

  3. 2 cups turbinado sugar

  4. 1 1/2 cups expeller pressed safflower oil

  5. 4 eggs , beaten

  6. 1 1/4 cups all purpose flour

  7. 1 cup whole wheat pastry flour

  8. 1/2 cup quinoa flour

  9. 3 teaspoons baking powder

  10. 1 teaspoon baking soda

  11. 2 teaspoons cinnamon

  12. 1 teaspoon salt

  13. 3/4 cup chopped walnuts (save 1/4 cup for decorating)

  14. 3 cups grated carrots (from about 5 cups of whole carrots)


  16. 4 cups confectioner's sugar

  17. 8 ounces cream cheese , room temperature

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325.

  2. Butter or spray two 9-inch cake pans with nonstick spray and dust with flour. Shake out excess flour.

  3. In a small saucepot, bring millet and water to a boil and lower to a simmer . Cover with lid and cook until the water has evaporated and the grain is soft, about 20 minutes. Turn off heat and let steam , covered, for about 15 minutes. Set aside.

  4. In a mixing bowl, combine, flours, baking soda, baking powder and spices . In another large mixing bowl, whisk together sugar, oil and eggs. Add in dry ingredients. Mix until smooth. Add 1/2 cup walnuts, carrot, and millet. Pour half into each prepared pan and bake about 30 minutes or until a test with a paring knife comes out clean. Let cool and turn out onto platter.

  5. Meanwhile, prepare frosting. Combine sugar, butter, cream cheese and vanilla in a food processor or stand mixer. Using whisk attachment, blend until smooth. Pour half the frosting on one layer of the cake and smooth with spatula until evenly distributed. Add rest of the frosting to the top of the cake and serve. Sprinkle remaining walnuts on top.


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