Black Sesame Carrot Cake
Carrots play a crucial role in our Imperfect boxes and end up being the anchor of many meals. They are the perfect snack, dipped in hummus, or addition to a hearty stew, but this recipe lets carrots shine as the dessert stars. Bon Appetit calls this a cake "worth throwing a party for." It's incredibly moist, expertly spiced, and even vegan! We're sold.
- Nonstick vegetable oil spray
- 1½ c all-purpose flour
- 1½ tsp baking powder
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ c granulated sugar
- ⅓ c (packed) light brown sugar
- ½ c vegetable oil
- ⅓ c applesauce
- ¼ c unsweetened almond milk or regular milk
- 2 tsp finely grated peeled Imperfect ginger
- ½ tsp vanilla extract
- 3 medium Imperfect carrots (about 8 oz.), peeled, coarsely grated
- 2 Tbsp black sesame seeds
- 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 mix too much). 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.
Recipe Notes and Variations:
Cake can be made 3 days ahead. Store wrapped tightly at room temperature. Vegetable cakes are a great chance to get creative with your spices. Try using a teaspoon of ground cardamom or allspice in your spice blend. If you want a more interesting texture, try adding some chopped hazlenuts or almonds to your cake batter!