Savoury Carrot Cake

Enjoy this savoury carrot cake as a change from the more traditonal sweet version

Leek, Carrot and Feta Savoury Carrot Cake – a delicious alternative to a traditional sweet carrot cake. Enjoy it as a delicious addition to an Easter lunch gathering. It will also make a tasty, quick lunch served with a side salad. And for those balmy summer days, it’s super to take on a picnic. You can also serve cubed as finger food at a party.

Lunch time treat

The cake freezes very well, so you could cut into slices and freeze the individual slices to give you packed lunches for weeks ahead.

Nut Free Vegetarian

Cuisine     British

Time          30 – 60 mins

Skill Level Confident

Serves       8


60ml olive oil
1 small to medium leek, about 100g, finely chopped
1 tsp to 1 1/2 tsp whole cumin seeds, roughly ground
2 tsp brown mustard seeds
2 medium organic carrots, about 200g, coarsely grated
200g feta cheese, chopped into cubes
100g white spelt flour
100g polenta (maize meal)
1 1/2 tsp baking powder
1/2 tsp sea salt
freshly ground black peppercorns, to taste
3 organic eggs
150ml milk


  • Pre-heat your oven to 180C (350F).
  • Heat the oil in a frying pan, add the leeks and stir-fry for about 5 minutes, until the leeks start to wilt. Add the cumin and the brown mustard seed and stir-fry for another 2 minutes, until fragrant.
  • Put the spelt flour, the polenta, the baking powder, sea salt and freshly ground black pepper in a medium to large mixing bowl. Add the grated carrot, the crumbled feta cheese and the spiced wilted leeks and mix until well combined.
  • In a separate bowl, beat the eggs with the milk and add this to the leek, carrot, flour and polenta mix.
  • Mix until just combined, then transfer the batter to a 20cm round or square cake tin, or 10 to 12 muffin tins.
  • Bake for about 45 minutes if you are making one big cake, or about 15 minutes if you are making individual cakes, or until a skewer or a toothpick inserted in the centre comes out clean.
  • Allow to cool in the tin for 5 to 10 minutes before turning out onto a wire rack to cool further.
  • Serve warm or cold with a side salad or coleslaw.
Savoury Carrot Cake with Feta Cheese

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