The most delicious carrot cake we’ve every tried, if we may say so! If you’ve found other carrot cakes to be overly sweet, you’ll love the addition of tahini in this recipe, which provides just the right amount of nutty and savory flavor.
We’ve tweaked the usually cream cheese frosting for a lighter glaze that’s been blended with – you guessed it – more tahini! Enjoy this cake for brunch or dessert!
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
Make the cake: Preheat the oven to 350 degrees; grease and flour a tube or bundt pan.
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.
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.
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.
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.
You can bake this cake in two 9” x 5” loaf pans instead of a bundt pan. Follow the directions as shown and reduce the baking time to 45 – 55 minutes, or until a tester comes out clean. Cool in the pans on a wire rack for 10 minutes, then remove from the pans to cool completely.
You can omit the glaze and serve the cake plain, or with a dusting of confectioner’s sugar, if desired.