Saturday, 25 October 2008

Carrot-Ginger Black Sesame Loaf

1/2 cup vegetable oil, plus more
   for the pan
2 cups flour, plus more for
   the pan
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup almond or coconut milk
1 2-inch (5-cm) piece of ginger,
   peeled and finely grated
1 teaspoon vanilla extract
3/4 teaspoon salt
2 large carrots, coarsely grated
2 tablespoons black sesame
   seeds, plus more as needed


  • 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. 
  • In a bowl, combine the flour, baking powder, and cinnamon. 
  • Then add the granulated sugar, brown sugar, applesauce, almond/coconut milk, ginger, vanilla, and salt. 
  • Using a rubber spatula fold in 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 middle of 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.