Black Sesame Carrot Cake

Nonstick vegetable oil spray

1½

cups all-purpose flour

1½

teaspoons baking powder

1

teaspoon kosher salt

1

teaspoon ground cinnamon

¼

teaspoon ground nutmeg

¾

cup granulated sugar

⅓

cup (packed) light brown sugar

½

cup vegetable oil

⅓

cup applesauce

¼

cup unsweetened almond milk or cow’s milk

2

teaspoons finely grated peeled ginger

½

teaspoon vanilla extract

3

medium carrots (about 8 oz.), peeled, coarsely grated

2

tablespoons black sesame seeds

Preparation

1. Step 1

   Preheat oven to 350°. Coat a 8×4” loaf pan with nonstick spray. Whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.

   Step 2

   Whisk granulated sugar, brown sugar, oil, applesauce, almond milk, ginger, and vanilla in a large bowl. Gradually whisk in dry ingredients, then fold in carrots (be careful not to overmix). Scrape batter into prepared pan; smooth top and sprinkle with sesame seeds.

   Step 3

   Bake cake until a tester inserted into the center comes out clean, 75–85 minutes. Transfer pan to a wire rack and let cake cool completely in pan before turning out.

   Step 4

   DO AHEAD: Cake can be made 3 days ahead. Store wrapped tightly at room temperature.

Nutrition Per Serving