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Recipes
June 2014

Black Sesame Carrot Cake

By Jessica KoslowPhotography by Michael Graydon Nikole Herriott

3.7

(98)

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Michael Graydon + Nikole Herriott

Call all your vegan friends! This incredibly moist, expertly spiced carrot cake is worth throwing a party for.

Adapted from Everything I Want To Eat: Sqirl and the New California Cooking. Copyright ©2016 by Jessica Koslow. Published by Abrams Books.

Recipe information

  • Yield

    8 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°. Coat a 8x4” loaf pan with nonstick spray. Whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.

    Step 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.

    Step 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.

    Step 4

    DO AHEAD: Cake can be made 3 days ahead. Store wrapped tightly at room temperature.

Nutrition Per Serving

Calories (kcal) 300 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g)44 Dietary Fiber (g) 1 Total Sugars (g) 26 Protein (g) 3 Sodium (mg) 370
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