Cumin and carrot plum- cakes.

Mini plum- cake carote e cumino.

Laying on the couch on a late sunday afternoon while hubby is attending a beer recipes’ lesson about how to develop them.

I’ve learnt that there is no theory or learning about beer without drinking ” samples” and without long chats exchanging points of view so I think he will return late LOL!

I was thinking what to post next as I’ve not started yet cooking new things, I think I will do it around my birthday, next week so I took from a very, very old archive these plum- cakes, made about one year and half ago.

They worth an immediate publication but I made them for a Facebook feature of a foodblogger group so I had to wait before putting it on my pages.

They are very good used as a bread for your soup, if you reduce the size they are a perfect finger food for your buffets.

Now I hurry up writing this and then I will surf some cookbooks to find ideas for my next cooking session; looking forward to it!!

Cumin and carrot plum- cakes.

Servings: 4


  • 100 g diced smoked bacon
  • 2 carrots
  • 5 eggs
  • 120 g gouda cheese
  • 1 tsp crushed cumin seeds
  • 10 ml fresh cream
  • 80 g salted butter
  • 250 g all purpose flour
  • 1 bag baking powder
  • 1 pinch salt


  • Preheat oven at 360°C.
    Grease with butter 4 plum- cake molds ( I used paper ones).
  • Melt butter, set aside.
    Cook bacon in another pan adding no more fat.
  • Wash, peel carrots then grate them finely.
    Chop gouda cheese in small dices.
    In a bowl beat eggs.
  • In another bowl mix flour, baking powder, salt then add eggs little by little mixing well.
  • Add then, in this bowl, melted butter, fresh cream, carrots, bacon, cumin seeds and gouda.
    Mix and divide the batter into the molds.
  • Bake for about 30 minutes, serve them warms.
Cumin and carrot plum- cakes.

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