(Vegan) Black Sesame Carrot Cake

This is a wonderful carrot cake that just happens to be vegan. It’s not a carrot cake in the traditional, layered cream cheese frosting sense -- this is closer to a banana bread with carrots, something to be enjoyed with coffee or tea, or toasted for a slightly indulgent breakfast.

Black Sesame Carrot Cake

It’s moist, with a wonderful texture, and a warmly spiced flavor from a good helping of ground cinnamon and nutmeg, and some fresh ginger root. 


Spices used in this recipe

Salt, Kosher
Nutmeg, Whole
Cinnamon, Ground
Nutmeg, Ground
Vanilla Extract
Sesame Seeds, Black
Sesame Seeds, White



  1. Preheat the oven to 350°F. Even spray a loaf pan with nonstick cooking spray. I like to use a long, thin loaf pan, but a regular one will work as well.
  2. Whisk together the dry ingredients in a bowl. In another large bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, applesauce, grated ginger, and Vanilla Extract. Gradually whisk the dry ingredients into the wet ingredients in thirds. Fold in the grated carrots until just combined.
  3. Pour the batter into the prepared pan and smooth the top gently with a spatula. Sprinkle the Sesame Seeds evenly on top. Bake for 75-85 minutes, or until a cake tester inserted in the center comes out clean.
  4. Transfer the pan to a wire rack and allow to cool completely before removing the cake from the pan.
  5. The cake will keep for three days at room temperature, tightly wrapped.

Makes 1 loaf. Adapted from Sqirl

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