Jessica Koslow’s Carrot-Ginger Black Sesame Loaf

By • August 29, 2016 16 Comments

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Author Notes: The more sesame seeds you can put on top of this loaf, the better. It can get crumbly, but it’s good for you because you get to eat all the crumbs. Also, I’d be playing tricks on you if I didn’t tell you that this treat is the perfect color combination for Halloween.

Reprinted with permission from Everything I Want to Eat by Jessica Koslow, © 2016, published by Abrams.
Food52

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Makes makes 1 (8½ by 4½–inch/21.5 by 11–cm) loaf

  • 1/2 cup (120ml) vegetable oil, plus more for the pan
  • 2 cups (250g) all-purpose flour, plus more for the pan
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2/3 cup (135g) granulated sugar
  • 2/3 cup (145g) packed brown sugar
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/3 cup (80ml) almond milk
  • 1 2-inch (5-cm) piece of ginger, peeled and finely grated
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon fine sea salt
  • 2 large carrots (7 ounces/200g total), coarsely grated
  • 2 tablespoons black sesame seeds, plus more as needed
  1. Preheat the oven to 350°F (175°C). Brush the inside surfaces of an 8½ by 4½–inch (21.5 by 11–cm) loaf pan with a little oil. Dust with flour, tapping out any excess.
  2. In a small bowl, combine the flour, baking powder, and cinnamon.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, applesauce, almond milk, ginger, vanilla, and salt. Using a rubber spatula, fold in the flour mixture, followed by the carrots, and finally the oil.
  4. Scrape the batter into the prepared pan and sprinkle the top with the sesame seeds. You want it to be completely covered in seeds. Bake until the middle of the loaf has puffed and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.
  5. Let cool completely in the pan before slicing. Store, tightly wrapped, at room temperature for up to 3 days.

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Topics: Cake, Fall, Vegetables, The Fall Cookbook Cake Parade