Carrot Cakes & Hummus

Carrot Cakes 1 Carrot Cakes 2 Carrot Cakes 3

These cakes will forever be where it all began. The first dish prepared by me, at my first dinner as Bird is the Word. Not only did they taste of new beginnings and dreams coming true, they also tasted smokey, buttery and warm.

These cakes are a perfect example of a dish made with love. Preparing the cakes, whirring up the hummus and tossing the ingredients for the small salad, takes time. Time that only builds anticipation for that moment when you get to plunge your fork into this tower of fresh, yet comforting flavors.

We opened my very first event with these fantastic cakes, and I couldn’t help but smile as I hid in the kitchen, eavesdropping on everyone as they took their first bites. Paired with an R.Stuart Riesling, these cakes were raved over. They will always have a special place in my heart and I hope you will make them for someone you love.

Carrot Cakes & Hummus
Author: [i]Adapted from [url href=””]Lisa is Cooking[/url][/i]
Serves: 4-6
  • [b]CAKES:[/b]
  • 1 1/2 cups carrots (4-5 large), grated
  • 1 small onion, finely chopped
  • 2 green chillies, seeded and finely chopped
  • 1 lime, zest & juice
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons ground coriander
  • 2 tablespoons chopped cilantro
  • 1 teaspoon baking powder
  • 1 cup chickpea flour (or besan or gram flour)
  • 1/4 cup semolina
  • 2 teaspoons salt
  • 2/3 – 3/4 cup water
  • 3 tablespoons olive oil, for frying[br]
  • [b]HUMMUS:[/b]
  • 6 large carrots, peeled
  • 4 tablespoons olive oil
  • pinch of sea salt and freshly ground black pepper
  • 1 1/4 cups chickpeas, cooked (canned will do)
  • 1 garlic clove, finely chopped
  • juice of half a lemon
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin[br]
  • [b]SALAD:[/b]
  • 2 bunches of watercress, thick stems removed
  • 1 bunch sprouts
  • 1 bunch cilantro
  • 12 mint leaves, torn
  • 1 bunch alfalfa sprouts
  • 1/4 cup sliced almonds, toasted
  • pinch of ground cinnamon
  • 1/3 cup feta
  • 5 teaspoons sherry vinegar
  • 5 teaspoons water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • pinch of sugar
  • 1 garlic clove, crushed
  1. To make the pancakes, mix all the ingredients, except the olive oil, together to form a thick batter. I cooked my pancakes on a griddle, surrounded by “puddles” of olive oil. They could also easily be cooked in a saute pan or skillet with olive oil. Repeat with the remaining mixture to make 4–6 pancakes in total.[br]
  2. Cook carrots in pot of salted, boiling water, until a fork easily pierces them. Drain and while still hot, put them in a food processor with the remaining ingredients and whizz to a smooth puree, adding a little water if too thick. Season again if necessary and refrigerate until needed. Can be made ahead of time.[br]
  3. To make the salad, mix all of the salad ingredients and toss together well. Whisk the dressing ingredients together and season to taste.[br]
  4. To assemble the dish, put the cake on the bottom, add a nice dollop of carrot hummus and top with the salad (already tossed in dressing).



  1. Sherrie | With Food + Love

    These are gorgeous and look SUUUPER yummy!! I just discovered your blog, someone pinned this recipe in a group board I manage and I’m totally loving your stuff. Happy to connect :))


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