Black Sesame Carrot Cake

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I love carrot cake.

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Despite all those healthy carrots.

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To my surprise I made this one without globs of cream cheese frosting.

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I used toasted black sesame seeds instead as a topping.

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Did I mention this cake is also totally vegan?

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Which means you can eat unlimited portions without gaining any weight.

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Doesnt it?

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DOESN’T IT?????

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I am in trouble.

Black Sesame Carrot Cake
 
Author:

 
Ingredients
  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup granulated sugar
  • ⅓ cup (packed) light brown sugar
  • ½ cup vegetable oil
  • ⅓ cup applesauce
  • ¼ cup unsweetened almond milk or cow’s milk
  • 2 teaspoons finely grated peeled ginger
  • ½ teaspoon vanilla extract
  • 3 medium carrots (about 8 oz.), peeled, coarsely grated
  • 2 tablespoons black sesame seeds
Instructions
  1. Preheat oven to 350°. Coat a 8×4” loaf pan with nonstick spray. Whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
  2. Whisk granulated sugar, brown sugar, oil, applesauce, almond milk, ginger, and vanilla in a large bowl. Gradually whisk in dry ingredients, then fold in carrots (be careful not to overmix). Scrape batter into prepared pan; smooth top and sprinkle with sesame seeds.
  3. Bake cake until a tester inserted into the center comes out clean, 75–85 minutes. Transfer pan to a wire rack and let cake cool completely in pan before turning out.
  4. DO AHEAD: Cake can be made 3 days ahead. Store wrapped tightly at room temperature.

 

 

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