Ingredients

• 4 large eggs, at room temperature
• 1 cup Joyva Tahini, divided
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract, divided
• 1 1/4 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 cups grated carrots (from about one pound), plus extra for garnish if desired
• 1 cup chopped walnuts (optional)
• 4 ounces cream cheese, at room temperature
• 3/4 cup confectioner’s sugar
• 3 - 4 tablespoons milk

Directions

1. Make the cake: Preheat the oven to 350 degrees; grease and flour a tube or bundt pan.
2. Place the eggs, 3/4 cup of the tahini, sugar, vegetable oil and 1 teaspoon of the vanilla in the bowl of a stand or hand mixer. Beat until well combined. Add the flour, cinnamon, nutmeg, baking powder, baking soda and salt and beat again. Fold in the grated carrots and walnuts (if using) and pour into your prepared pan.
3. Bake for 1 hour 15 minutes, or until a tester comes out clean. Cool cake in the pan on a wire rack for 20 minutes, then remove from pan to cool completely.
4. Make the glaze: Place the remaining 1/4 cup of tahini, cream cheese, confectioner’s sugar and remaining teaspoon of vanilla in the bowl of a stand or hand mixer. Beat until smooth and well combined. Add 3 tablespoons of the milk and beat again. Add more milk, a bit at a time if needed, to achieve a pourable glaze.
5. Set the cake, still on the rack, over a piece of wax paper. Pour the glaze over the top of the cake, using the back of a spoon or a small angled spatula to spread evenly. Top with grated carrots for garnish, if using, and let set completely before serving.