Tahini Carrot Cake with Lemon Olive Oil Icing

Some like carrot cake with sultanas, some like it with walnuts.

I, for one, am not one for sultanas in cake (just like I’m not one for pineapple on pizza). Walnuts can be a hit or miss depending on who I serve it too. I personally love walnut-studded everything; from banana & walnut bread to my mum’s cinnamon and walnut coffee cake.

But tahini in carrot cake is a whole new world, adding depth, richness and a nutty flavour to every bite. I actually don’t think I’ll go back to either of the usual inclusions.

Tahini is the true star of this carrot cake. Like in so many other dishes, it just makes everything so much better. And that’s fact.

Tahini forever and eternity xx

Tahini Carrot Cake with Lemon Olive Oil Icing

• 1 1/2 cup flour (I have used spelt flour)

• 1/2 cup desiccated coconut

• 1/2 tsp cinnamon

• 1 1/4 tsp baking soda

• pinch of salt

• 1 1/2 packed cup of grated carrot (medium)

• 3/4 cup maple syrup

• 2 eggs, lightly beaten

• 1/2 -3/4 cup extra virgin olive oil

• 1/3 cup tahini (feel free to add more!)

• vanilla essence

Icing:

• 100g icing sugar

• 100ml extra virgin olive oil

Method

1. Preheat your oven to 180 degrees Celsius. Lightly oil a round cake pan with oil and line with non stick baking paper.

2. In a large mixing bowl, sift your flour, coconut, baking powder, cinnamon and salt and whisk to combine. Set aside.

3. In a separate mixing bowl, whisk your beaten eggs, pure maple syrup, tahini, olive oil and vanilla essence until smooth. Fold through the grated carrot to combine.

4. Add the dry ingredients to the wet ingredients from step 2 by sifting the dry ingredients once again. Add any coconut that has been left behind in the sieve. MIx well in a cutting motion, making sure to not over-mix the batter.

5. Pour the batter into the prepared cake tin and bake for 45 minutes to an hour. I usually remove mine from the oven at the 55 min mark. The cake is cooked through when golden brown on top and when a skewer or a metal cake tester comes out clean. Remove the cake from the pan onto a cooling rack.

6. While the cake cools, prepare the icing by sifting the icing sugar into a KitchenAid bowl (or any bowl). Turn the speed up to a medium while you slowly pour your olive oil and whip until slightly fluffy and well combined. Frost the top of the cake once the cake has cooled to room temperature (2-3 hours). Slice and enjoy xx