Tahini Carrot Cake
I’m sharing three recipes for Easter. The first is my super delicious Tahini Carrot Cake. Carrot cake has always been one of my favorites, but I usually find it a bit too sweet. So, I gave it a savory twist. Tahini and olive oil add moisture and richness, lending a subtle, nutty, fruity undertone that balances the natural sweetness of the carrots. The result is a deeply flavorful, not-too-sweet carrot cake that just happens to be dairy-free. Frost it however you like—or leave it bare. It’s just as good either way. Perfect for spring and especially lovely on an Easter table.
The hardest part about this recipe is grating the carrots. Please, please, please grate your own carrots! The store-bought shredded carrots will not work here (different moisture levels, preservatives, etc.).
Happy Easter! I will see you soon for the next two recipes in my Easter lineup—another dessert and one savory dish the whole family will love!
Prep Time: 10 minutes | Cook Time: 35 minutes
Serves: 10-12
Ingredients:
1 3/4 cups all-purpose flour (can sub gf 1:1 if you’d like!)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
2/3 cup tahini (I recommend the 365 Whole Foods brand or Soom)
1/2 cup extra virgin olive oil
1 1/2 tsp vanilla extract
2/3 cup brown sugar, packed
1/3 cup cane sugar
3 large eggs
1 3/4 cups finely grated carrots (from about 3-4 medium carrots)
zest of 1 lemon
for serving: frosting/icing of your choice and toasted sesame seeds
Method:
Preheat the oven to 350°F. Grease a 9-inch springform pan with 2 tsp of olive oil and sprinkle in a little flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In a large mixing bowl, whisk together the tahini, olive oil, vanilla, brown sugar, and cane sugar until smooth and glossy.
Add the eggs one at a time, whisking well after each addition. Fold in the grated carrots and lemon zest.
Using a spatula, fold the dry ingredients into the wet mixture until combined and no floury spots remain.
Pour the batter into the prepared springform pan and smooth the top.
Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Cool for 15 minutes before unclipping the ring, gently removing the cake, and transferring it to a wire rack. I like running a small offset spatula underneath the cake to help it come off the pan more easily. Do NOT let it fully cool in the pan; otherwise, it is very hard to remove it. Let cool completely before slicing. Serve with the frosting/icing of your choice, top with toasted sesame seeds, and enjoy!
Note for frosting: I used the Vermont Creamery Vanilla Crème Fraîche, which provided the tang of cream cheese and had just a touch of sweetness. If you prefer the sweet cream cheese frostings typically found on carrot cake, I would opt for that! You could use sour cream, Greek yogurt, labneh, or whipped cream. It is delicious plain as well! Choose your own adventure for this one!
