Usually, it’s not my style to let freshly baked goods wait on the counter before being honoured by our palates but, by the time it had come to the right temperature, it was getting way too late for me to indulge in such decadence. As a fall baking project, I’m very pleased with the results and I’m sure you’ll be pleased as well. The final texture is extremely silky soft and dense, very close to a pound cake but with a nice variation because of the semolina flour.
Cut yourself a slice, toast it the traditional way or put in the oven for a few minutes before devouring it with melted butter or cream cheese spread on top.. It’s worth it. 
Semolina Carrot Cake with Maple
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
A simple fall sweet, this dense semolina loaf is soft and sweet with specks of orange carrots and hints of aromatic maple.
Ingredients
- 2 very tightly packed cups (480 ml) of “carrot rice”
- 1 cup (240 ml) of maple syrup
- 3 tbsp of coconut oil
- 4 eggs
- 1/2 tsp of finely grated ginger
- 1 cup (240 ml) of all purpose flour
- 1 cup (240 ml) fo semolina flour (n.01 durum flour)
- 2 tsp of baking powder
- 1/4 tsp of vietnamese cinnamon
Instructions
- Pre heat your oven at 350. Line a parchment paper inside a bread mold (I used a non stick mold)
- Steam your carrot rice in the microwave for 3 minutes (I added a pate on the top of the bowl to cook even faster.)
- In a mixing bowl, add 1 cup of maple syrup , add the steamed carrots + 3 tbsp of coconut oil, mix together till everything is well mixed and until coconut oil will have melted.
- Whisk in the 4 eggs, add the grated ginger and mix well again.
- In a bowl on the side mix the dry ingredients and incorporate them to your previous mixture.
- Bake for 1 hour, let cool completely in the pan, outside the oven before removing form the pan and cutting.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Cake, Loaf
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
Frequently Asked Questions
Can I substitute all-purpose flour for semolina flour in this recipe?
Using all-purpose flour instead of semolina will significantly change the texture of the cake, as semolina provides a unique density and silkiness that all-purpose flour cannot replicate.
What is the best way to store leftovers of the semolina carrot cake?
Store the cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week to maintain its moisture.
How long should I wait before slicing the cake after baking?
It’s best to let the cake cool to room temperature, which typically takes about 1 to 2 hours, before slicing to ensure it holds its shape and texture.
Could I sub either White bread flour or cake flour for the ap flour in this recipe ?