Millet Cakes with Carrots & Spinach Prep: 45 mins | Cook: 60 mins | Total: 105 mins | Serves: ['12', '12 cakes'] There's something quietly impressive about a millet cake that emerges from the oven with a crackling golden crust and a tender, almost custardy center. These Millet Cakes with Carrots & Spinach carry that quiet confidence—earthy and satisfying, with little flecks of orange and green woven through every bite. The kitchen fills with the warm, nutty aroma of toasted millet while a shallot softens in olive oil, and you start to understand why this combination works so well. We're talking about a recipe straight from America's Test Kitchen's *The Complete Vegetarian Cookbook*, one that turns humble millet into something you'd happily serve for brunch, pack for lunch, or set on the table as a simple weeknight dinner. Shredded carrots bring ...