Tahini Carrot Cake — Jewish Food Society

Ingredients

• Cooking spray, for greasing
• 4 large eggs
• 1 ½ cups lightly packed light brown sugar
• ¾ cup mild vegetable oil, such as grapeseed oil
• ¾ cup premium tahini paste
• 1 ¼ cups whole-wheat pastry flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 7 medium carrots, peeled and shredded (about 2 1⁄2 cups)
• 1 ½ cups chopped walnuts (optional)
• ½ cup (1 stick) unsalted butter, at room temperature, cut into small pieces
• 1 (8-ounce) package cream cheese, at room temperature
• ½ cup premium tahini paste
• 2 cups confectioners’ sugar
• ½ cup black and white sesame seeds