Carrot-Ginger Black Sesame Loaf: Moist and flavorful this slightly sweet vegan carrot bread is given a savory layer of black sesame seeds.
Although the recipe didn’t call for it, I like to line my loaf pan with parchment paper. Especially with recipes like this one when I don’t want to have to invert the pan to remove the cake.
- ½ cup vegetable oil (plus more for pan)
- 250 gram all-purpose flour (about 2 cups, plus more for pan)
- 1 ½ teaspoon baking powder
- 2 teaspoon ground cinnamon
- 135 gram granulated sugar (about 2/3 cup)
- 145 gram brown sugar (about 2/3 cup)
- ½ cup unsweetened applesauce
- ⅓ cup almond milk
- 1 (2‑inch) piece of fresh ginger (peeled and finely grated)
- 1 teaspoon vanilla extract
- 3/4 teaspoon fine sea salt
- 200 gram coarsely grated carrot
- 2–3 tablespoon black sesame seeds (or more as needed)
Preheat the oven to 350°F (175°C). Brush the inside surfaces of an 8 ½ by 4 ½‑inch loaf pan with a little oil. Dust with flour, tapping out any excess.
In a small bowl, combine the flour, baking powder, and cinnamon.
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.
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 loaf has puffed and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.
Let cool completely in the pan before slicing.
Store, tightly wrapped, at room temperature.