When I want cake, I just have to bake one and share it. Aren't you glad I'm me?
Black Sesame Seed Carrot Cake
slightly adapted from bon appétit
1 1/2 cup plain flour (I used cake flour)
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup caster sugar
1/3 cup firmly packed light brown sugar
1/2 cup sunflower oil
1/3 cup applesauce
1/4 cup milk (or almond milk to keep it vegan)
2 tablespoons finely grated fresh ginger root
1/2 teaspoon vanilla extract
225g finely grated carrots (about 3 medium carrots)
2 tablespoons black sesame seeds
Preheat the oven to 180C. Spray a 23cm x 13cm loaf pan with cooking oil spray and line it with baking paper or a loaf pan liner.
Put the flour, baking powder, salt, cinnamon and nutmeg into a mixing bowl and whisk to combine and break up any lumps.
In a separate large bowl, whisk the caster sugar, brown sugar, oil, applesauce, milk, ginger and vanilla together until thoroughly combined. Add the dry ingredients. Mix until just combined, then add the carrots and fold them through. Do not over mix.
Pour the batter into the prepared pan, smooth the top and sprinkle with the sesame seeds.
Bake for about 1 hour and 15 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool completely in the pan before removing and slicing.