Tahini Carrot Cake SOOM FAMILY RECIPE Soom is known for its premium tahini, a creamy spread made from sesame seeds and a classic ingredient in Middle Eastern and Mediterranean dishes. It was in a small town on the Mediterranean where Soom co-founders Amy, Jackie, and Shelby first tried this cake from Jackie’s mother-in-law, Rachella, who used tahini as the secret ingredient to a rich, moist, and slightly nutty carrot cake. That one piece of cake started the Soom brand, and now you can try this treat for yourself. Yield: 8 servings Active Time: 1 hour Total Time: 90 minutes For the batter: Thrive Market Avocado Oil Spray , for greasing 4 large eggs 1 ½ cups lightly packed Thrive Market Light Brown Sugar ¾ cup Thrive Market Grapeseed Oil (or other mild oil) ¾ cup tahini 1 ¼ cups whole-wheat pastry flour 1 tbsp Thrive Market Ground Cinnamon 1 tsp Thrive Market Ground Allspice 1 tsp Thrive Market Baking Soda ½ tsp baking powder ½ tsp Thrive Market Fine Sea Salt 7 medium carrots , peeled and shredded (about 2 ½ cups) 1 ½ cups chopped Thrive Market Walnuts (optional) For the frosting: ½ cup unsalted butter , at room temperature, cut into small pieces 1 8-oz package cream cheese , at room temperature ½ cup tahini
Preheat oven to 350° F and grease two 8-inch round cake pans.
In a large bowl or stand mixer, beat the eggs and brown sugar until completely combined and thick. Beat in the oil, a bit at a time, then beat in the tahini.
Mix the flour, cinnamon, allspice, baking soda, baking powder, and salt in a separate bowl until combined.
Add a third of the flour mixture to the tahini mixture, stirring to combine. Add half of the carrots and mix well. Add half of the remaining flour mixture, then the remaining carrots, and then the rest of the flour mixture, stirring between each addition to combine. Stir in the walnuts if using. Divide the batter evenly between the prepared cake pans and bake on the middle rack of the oven until a skewer inserted in the center comes out clean, about 35 minutes. Cool in the pans for 15 minutes. Remove the cakes, then transfer to wire racks to cool completely.
While the cakes are baking, beat the butter, cream cheese, and tahini in a large bowl or stand mixer until smooth. Add the powdered sugar and mix until just smooth.
If the frosting is too soft to spread, chill in the refrigerator for about 10 minutes.
Set one cake layer on a serving plate. Top with a third of the frosting and 2 tablespoons of the mixed sesame seeds.
Add the next cake layer and frost the sides and top with the remaining frosting. Top with the remaining sesame seeds (it’s fine if some fall down the sides).
If the cake seems at all wobbly, refrigerate until the icing firms and the cake feels sturdy. Cut into wedges and serve.
2 cups Thrive Market Powdered Sugar ½ cup black and white sesame seeds
Store in an airtight container in the refrigerator for up to one week.
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