Legend for the recipes
TIME:

fast recipes

15-30min
Preparation + cooking

medium time

30min-1h
Preparation + cooking

long recipes

Over 1 hour
Preparation + cooking

DIFFICULTY:

really easy recipes

Really Easy Recipes
For everyone

easy recipes

Easy Recipes
To enjoy cooking

challenging recipes

Challenging Recipes
But you can do it!

Hard core recipes

Hard Core Recipes
For expert ones!

SERVINGS:

Hard core recipes

The number represents the servings

back to the main menu

Tahini and Carrot Cake

very simple recipe medium time servings 6

Though it features 2 very healthy ingredients, don't be confused - this is not a super healthy dish. The unique combination of tahini, carrots and spices makes it an unforgettable cake. Enjoy! Another great recipe from the Israeli cake guru.
With this ingredients you can make 2 long and thin cakes (we used 2 loaf pans) or 1 round big cake.

Tahini and Carrot Cake - International Cooking Blog

Ingredients

- 1 1/2 cups brown sugar (360 grams)

- 3/4 cup oil (180 ml)

- 4 eggs

- 3/4 cup tahini (180 grams)

- 1/2 cup flour (70 grams)

- 3/4 cup whole wheat flour (110 g)

- 2 1/2 cups grated carrots (350 g)

- 1 teaspoon baking powder

- 1 heaping teaspoon baking soda

- 1/2 teaspoon salt

- 1 heaping teaspoon cinnamon

- 1 teaspoon ground black pepper

- 2 1/2 cups coarsely grated carrots (350 g)

- 1 1/2 cups walnuts, broken (150 grams)

Decoration

- 1/2 cup sesame seeds (80 grams)

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

Preheat oven to 160°C degrees. In a large bowl beat brown sugar, oil and eggs into a smooth mixture.

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

Stir in tahini.

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

Add the two types of flour, baking powder,

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

baking soda, salt, cinnamon

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

and black pepper and mix just until blended without lumps.

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

Grater the carrots and chop the nuts.

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

Add the carrots and nuts and mix.

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

Oil a baking pan and put a handful of sesame seeds in. Shake the pan so that the sesame coats it from within.

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

Pour the batter in, up to three quarters of the pan's height. Generously sprinkle with sesame seeds also on top. Bake about 45 minutes in the oven at 160°C (320F), until the cake is springy to touch, and a toothpick stuck in center comes out almost completely dry (with moist crumbs).

Tahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking BlogTahini and Carrot Cake - International Cooking Blog

Let the cake cool before to serve at room temperature. You can flip che cake to make it nicer. Serve cold.

go to the top

We want to know what you think about this recipe! Write us: intcookingblog@gmail.com