Black Sesame Carrot Cake

By LRay

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 1/3 cup(packed) light brown sugar
• 1/2 cup vegetable oil
• 1/3 cup applesauce
• 1/4 cup unsweetened almond milk or cow’s milk
• 2 teaspoons finely grated peeled ginger
• 1/2 teaspoon vanilla extract
• 3 medium carrots (about 8 oz.), peeled, coarsely grated
• 2 tablespoonsblack sesame seeds

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

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.