Vegan Carrot Cake with Creamy Tahini Frosting

Our carrot cake is moist, spicy and topped with a delicious creamy frosting that will leave you so satisfied you won’t even miss the classic cream cheese icing.

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Yield: 8–10 slices

INGREDIENTS

Carrot cake

• 1½ Tbsp ground flax seed

• ⅓ cup water

• 2 cups grated carrots (3 to 4 medium carrots)

• ¾ cup white sugar

• ⅓ cup vegetable oil of choice

• 1 tsp vanilla extract

• 2 Tbsp toasted sesame seeds

• 1 cup all-purpose flour

• 1 tsp baking soda

• 2 tsp cinnamon

• ½ tsp ground ginger

• ½ tsp cardamom

• ¼ tsp salt

Tahini frosting

• ¼ cup Nuts to You Tahini (Macadamia Cashew is a good substitute)

• ⅓ cup plant-based butter (or regular butter if not dairy-free) at room temperature

• 1 cup icing sugar

• Pinch salt

• 1 tsp vanilla

• 1–2 tsp unflavoured milk of choice

• Sesame seeds for garnish

INSTRUCTIONS

1. Preheat oven to 350⁰F and line a standard loaf pan with a sheet of parchment paper.

2. In a large mixing bowl, combine ground flax, water, carrots, sugar, oil, vanilla and toasted sesame seeds, and whisk until well blended. 

3. Sift in flour, baking soda, spices and salt, and fold until just combined. Don’t over mix!

4. Pour the batter into prepared loaf pan and bake for 45–55 minutes until a toothpick inserted into the cake comes out clean.

5. Use a hand mixer to make frosting, beating butter and tahini together until light and fluffy, about 3 minutes. Sift in icing sugar and salt and continue mixing. Stir in vanilla and 1 tsp of milk and mix. If the icing is too stiff, add another teaspoon of milk.

6. After the cake is completely cooled, dollop frosting on top and smooth with the back of a spoon. Garnish with sesame seeds. 

7. Can be kept in the fridge covered for up to 4 days.

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