Savory Carrot Cake with Feta and Cumin

Name: Savory Carrot Cake with Feta and Cumin
Ingredients: 4 tablespoons unsalted butter (at room temperture, plus more for greasing pan); 1 small onion (peeled and grated, juice retained); 1 teaspoon ground cumin; 3–4 tablespoons sesame seeds; 2/3 cup all-purpose flour; 2/3 cup finely ground cornmeal; 1 ½ teaspoon baking powder; ½ teaspoon kosher salt; ¼ teaspoon cayenne pepper; 3–4 carrots (about 7 ounces, peeled and grated); ½ cup plus 1 tablespoon chopped fresh mint; 3 large eggs (lightly beaten); 2/3 cup cup milk; 5 ounces feta cheese (crumbled); 15–18 slices red onion rings (separated); 1 cup Greek yogurt; ½ clove garlic (peeled and minced); 2 teaspoons extra-virgin olive oil; ¼ teaspoon freshly cracked black pepper; whole mint springs (for garnish)

www.sippitysup.com

This savory carrot cake is made rich and moist with feta cheese and is "frosted" with a dollop of minted yogurt. It's made festive with a sprig of mint.

View full recipe on www.sippitysup.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.

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