A Soom Tahini twist on the classic carrot cake that will have your taste buds craving more.

  • 1/2 cup sesame seeds
  • 3/4 cup vegetable oil
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 3/4 cup Soom tahini
  • 1 1/4 cup flour, whole wheat and/or spelt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground allspice
  • 2 1/2 cups grated carrots
  • 1 1/2 cups walnuts
  1. Pre-heat oven to 350F. Oil a 9×13 pan and sprinkle sesame seeds around the edges. Add any extra seeds to the batter later.
  2. Mix sugar, oil and eggs in a bowl with an electric mixer or vigorously by hand. Add Soom tahini, flour, baking soda, baking powder, salt, cinnamon and allspice.
  3. Beat until very well blended. Add carrots and walnuts and mix by hand to blend.
  4. Pour into the prepared pan and bake for 30 minutes or until a knife comes out clean.

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