Moist Tahini Carrot Cake

A little tahini, a little love. This is the kind of cake you can sink your teeth into—it's super-moist and rich, and the nutty tahini aftertaste kicks it up a notch that's totally unexpected from a carrot cake, but trust us—you'll love it!

Servings: 8

Cook Time:  90 minutes

INGREDIENTS

FOR THE BATTER

• Cooking spray, for greasing
• 4 large eggs
• 1½ cups lightly packed light brown sugar
• ¾ cup mild oil (we like avocado oil!)
• ¾ cup Soom Premium Tahini
• 1¼ cups whole-wheat pastry flour
• 1 Tbsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 7 medium carrots, peeled and shredded (about 2 1⁄2 cups)
• 1½ cups chopped walnuts (optional)

FOR THE FROSTING

• ½ cup (1 stick) unsalted butter, at room temperature, cut into small pieces
• 1 (8 oz.) package cream cheese, at room temperature
• ½ cup Soom Premium Tahini
• 2 cups confectioners’ sugar
• ½ cup white and black sesame seeds (optional)

DIRECTIONS

1. In a large bowl or in a stand mixer, beat the eggs and brown sugar until completely combined and thick. Gradually add in the oil until well combined, and then add in the tahini.
2. Mix the flour, cinnamon, allspice, baking soda, baking powder, and salt in a separate bowl until combined. Add a third of this dry flour mixture to the wet tahini mixture, stirring to combine. Add half of the carrots and mix well. Add half of the remaining flour mixture, then the remaining carrots, and then the remaining flour mixture, stirring between each addition to combine. Stir in the walnuts (if using).
3. Divide the batter evenly between the prepared cake pans (two 8'“ round pans) and bake on the middle rack of the oven until a skewer inserted in the center comes out clean, about 35 minutes. Cool in the pans for 15 minutes. Remove the cakes from the pans, then transfer them to wire racks to cool completely.

FOR THE FROSTING

1. Beat the butter, cream cheese, and tahini in a stand mixer (or large bowl) until smooth. Add the confectioners’ sugar and mix until just smooth.
2. If the frosting is too soft to spread, chill in the refrigerator for about 10 minutes.
   

Recipe from Soom Tahini