A Tahini twist on the classic carrot cake that will have your taste buds craving more.
Pre-heat oven to 350F.
Oil a 9×13 pan, and sprinkle 1/2 cup sesame seeds around the edges. Add any extra seeds to the batter later.
Mix 1 1/2 cups brown sugar, 3/4 cup vegetable oil and 4 eggs in a bowl with an electric mixer or vigorously by hand.
Add 3/4 cup Tahini, 1 1/4 cup whole wheat or spelt/teff flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tbsp ground cinnamon and 1 tsp ground allspice.
Beat until very well blended.
Add 2 1/2 cups grated carrots, and 1 1/2 cups walnuts and mix with a spatula to blend. Add remaining sesame seeds.
Pour into the prepared pan and bake for 30 minutes, or until a knife comes out clean. Courtesy of www.soomfoods.com
