Tahini Carrot Cake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Hand mixer
- Cake pan
- Cooling rack
- Grater
- Offset spatula
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
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
