I am obsessed with seeds of all kinds and while I love pumpkin and chia, there is something so exotic and oriental (oriental because I have plenty of memories of sesame encrusted sushi in Japan when I went there a decade ago and then some more from the stuff that Sadaharu Aoki a master Pattisier I encountered in Paris) about sesame seeds that I have been scooping for recipes to work with them. I recently came across something on one of the blogs I follow and I instantly knew that this is what I wanted my weekend baking to be.
So, here is a superb carrot cake recipe generously topped with sesame seeds. Also, carrots and sesame together are a bundle of health – sesame is super rich in antioxidants and vitamins and carrots are one of the biggest sources of Vitamin A. So let’s eat more cake!
Note: Be generous with the amount of sesame seeds you put on top of this loaf, the more the merrier. Let these tiny happy seeds fall all over the plate as u pull it out of the loaf tin and cut the cake; it’s great fun picking them off the plate later.
- 100 gms flour
- 2 large carrots grated (about 100 gms)
- 2 eggs
- 60 ml oil (use a good quality cooking oil please)
- A fistful of chopped walnuts
- 1 tsp vanilla extract
- 1 tbsp black sesame seeds, plus more as needed
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 90 gms brown sugar
- Preheat the oven to 175°C.
- Brush the inside surfaces of your mould with butter and dust it with flour.
- Mix all the dry ingredients - flour, baking powder, and cinnamon.
- In another bowl take oil and brown sugar and beat them well. Add the eggs and beat until it's light, add vanilla.
- Using a rubber spatula, fold in the flour mixture followed by carrots, and finally the oil.
- Scrape the batter into the prepared pan and sprinkle the top with sesame seeds. You want it to be completely covered in seeds.
- Bake for 45 mins or until the cake tester comes out clean.