Sure, you’re no stranger to carrot cake. But carrot cake doesn’t have to mean big slathers of cream cheese frosting. What about a carrot cake that packs a nutritious punch that’s more suitable with coffee for breakfast rather than with birthday candles? We like this Black Sesame & Carrot Quickbread because it’s less sweet and has “snack” written all over it.
Ingredients for servings
1.5 cup organic unbleached all-purpose flour
1.5 teaspoon baking powder
0.25 teaspoon finely ground sea salt
0.75 cup organic granulated sugar
granulated cup packed brown sugar
0.5 cup canola oil
0.33333333333 cup unsweetened applesauce
0.25 cup unsweetened almond milk, or other milk of choice
2 teaspoon finely ground ginger
0.5 teaspoon vanilla extract
3 medium carrots peeled and coarsely grated
3 tablespoon black sesame seeds
Black Sesame & Carrot Quickbread
Preheat oven to 350°F.
Coat an 8-by-4 loaf pan with coconut cooking spray and line with parchment paper. Set aside.
In a medium-sized bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg.
In a separate, large bowl, whisk together the granulated sugar, brown sugar, oils, applesauce, almond milk, ginger and vanilla. Gradually whisk in dry ingredients, then fold in carrots (be careful not to overmix). Scrape batter into prepared pan; smooth top and sprinkle with black sesame seeds.
Bake cake until a tester inserted into the center comes out clean, 75–85 minutes. Transfer pan to a wire rack and let the bread cool completely in the pan before turning out. Once completely cool, lift out the parchment paper (like a little sling) then slice and eat!
This quick bread can be made three days ahead. Store, tightly wrapped, at room temperature. Makes 1 loaf.