CARROT CAKE

carrotCake
PHOTOGRAPH: COURTESY OF SOOM FOODS

Makes one 9 x 13-inch cake

3/4 cup canola oil, plus more for oiling the baking pan
1½ cups brown sugar
4 eggs
3/4 cup Soom tehina
1 and 1/4 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground allspice
2½ cups grated carrots
1½ cups walnuts, chopped
2 tablespoons sesame seeds

Preheat the oven to 350°. Oil a 9-by-13-inch baking dish. Mix the oil, brown sugar and eggs in stand mixer on medium speed with the paddle attachment until the mixture is well combined and the sugar has dissolved, about 3 minutes.

Add the tehina, flour, baking soda, baking powder, salt, cinnamon and allspice. Beat until very well blended, about 2 minutes. Add carrots and walnuts and fold in with a rubber spatula until just incorporate. Pour the batter into the prepared pan and top with the sesame seeds. Bake until set on top and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

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