Black Sesame Carrot Cake

Name: Black Sesame Carrot Cake
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

Jessica Koslow8 ServingsSource

cake loaf cake dessert carrot easy snack dairy-free vegan vegetarian healthyish baking

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

Method

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

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.

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.

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