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Tender Tahini Carrot Cake Recipe with Easy Brown Butter Cream Cheese Frosting

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A moist and tender carrot cake infused with nutty tahini and topped with a rich brown butter cream cheese frosting. This recipe is quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup granulated sugar (100g)
  • ½ cup light brown sugar, packed (110g)
  • ½ cup tahini (sesame paste)
  • ⅓ cup vegetable oil or melted coconut oil (80ml)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups finely grated carrots (about 3 medium carrots)
  • ½ cup chopped walnuts or pecans (optional)
  • 6 tablespoons unsalted butter (85g)
  • 8 ounces cream cheese, softened (225g)
  • 2 cups powdered sugar (240g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
  2. Grate the carrots finely using a box grater or food processor. Set aside 1 ½ cups.
  3. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat eggs with granulated sugar and brown sugar until combined. Add tahini, vegetable oil, and vanilla extract; whisk until smooth.
  5. Gradually fold the dry ingredients into the wet ingredients until no flour streaks remain.
  6. Fold in grated carrots and optional chopped nuts.
  7. Pour batter into prepared pan and smooth the top. Tap pan gently to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the cake completely in the pan on a wire rack.
  10. To make frosting, melt butter in a small saucepan over medium heat until golden brown and nutty (5-7 minutes). Remove from heat and cool slightly.
  11. Beat softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy.
  12. Slowly mix in the cooled brown butter until fully incorporated.
  13. Spread frosting evenly over the cooled cake. Chill if a firmer frosting is desired.

Notes

Do not overmix the batter to keep the cake tender. Grate carrots finely for best texture. Brown butter carefully to avoid burning. Use room temperature eggs and cream cheese for smooth mixing. For thicker layers, bake in two smaller pans and layer frosting in between. Store leftovers tightly wrapped in the refrigerator for up to 4 days or freeze slices for up to 2 months.

Nutrition

Keywords: carrot cake, tahini, brown butter frosting, cream cheese frosting, easy dessert, nutty carrot cake, quick carrot cake

Find it online: https://sunnysavory.com/tender-tahini-carrot-cake-recipe-with-easy-brown-butter-cream-cheese-frosting/