Tahini Carrot Cake with Tahini Frosting
An 8 inch square cake with tahini in both the cake and frosting
Servings 9
Cost 6
Ingredients
- ½ cup all-purpose flour (or use ww pastry, see note) (70 grams)**
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tbsp ground cinnamon
- ½ tsp ground allspice
- 2 large eggs (110 grams)
- ¾ cup lightly packed light brown sugar (150 grams)
- 6 tablespoons canola oil (or you can use grapeseeed)
- 6 tablespoons premium tahini paste (80 grams)
- 1 ¼ cups peeled and shredded carrots (120 grams)
- ⅓ cup chopped walnuts optional
Frosting
- ¼ cup unsalted butter, cut into small pieces, softened (56 grams)
- 4 oz cream cheese, softened and at room temperature (115 grams)
- ¼ cup premium tahini paste, bring to room temperature (56 grams), plus more for swirling
- 1 cup confectioners’ sugar, I recommend sifting (114 grams)
- Pinch of salt (optional)
Instructions
- Preheat the oven to 350F. Grease an 8 inch square dish.
- In a bowl, whisk together flour, baking soda, baking powder, spices and salt. Set aside.
- In a mixing bowl, using an electric mixer, beat the eggs and brown sugar until mixture starts to thicken a little (about 3 minutes). With the mixer going, add oil gradually (in small amounts). Repeat with the tahini, adding gradually.
- Fold the flour mixture into the batter and stir until blended, then fold in the carrots and nuts (if using).
- Pour batter in pan and bake on the middle rack of the oven until a skewer inserted in the center comes out clean, about 35 minutes. Let cool completely, then frost with cream cheese frosting.
- Frosting:, beat the softened butter, softened cream cheese, and tahini with an electric mixer. When smooth, add the confectioners’ sugar and mix on medium speed until smooth. Add a pinch of salt if desired. Note: When you beat the confectioners' sugar, don't overbeat it. Overbeating can sometimes cause cream cheese frosting to be runny.
- Spread frosting on top of the cake. Cover and chill until ready to serve, then serve cold or at room temperature or however you like your carrot cake!
Notes
If you happen to have some whole wheat pastry flour, you should substitute 70 grams of it for the AP. The original recipe called for whole wheat pastry flour. I used AP flour because that's what I had on hand. We thought it was fine, but next time I'll try with the whole wheat pastry flour.
