Sharing Our Table: Soom Co-Founders Amy, Jackie & Shelby’s Tahini Carrot Cake

Amid the hustle and bustle of the holiday season, the dinner table is a place to pause and reconnect. Cooking engages all our senses, helping us get grounded and find gratitude in the present. Especially at the holidays, gathering around a home-cooked meal is a chance to reflect on our fondest memories and make new ones. 

In the third installment of our annual Sharing Our Table recipe series, we asked the founders of some of our favorite brands to share a holiday recipe that holds special meaning for them in hopes that you’ll make it for your own table. 

We hope you have a joyful season filled with good health and great food!

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“Ten years ago, in a little town tucked against the Mediterranean, we confirmed that the secret to bringing people together over good food could be a piece of cake. Literally! The ingredient that made the delicious difference in a slice of carrot cake we shared that night was tahini, made by Jackie’s mother-in-law, Rachella. We’re honored to share the recipe that opened our eyes to the wonders of tahini with you! Tahini makes the cake super rich, moist, and slightly nutty.” 

—Soom Co-Founders Amy, Jackie & Shelby

Tahini Carrot Cake

Yield: 8 servings
|Active Time: 1 hour
|Total Time: 90 minutes

Ingredients:

For the batter: 

Cooking spray, for greasing

4 large eggs

1½ cups lightly packed light brown sugar

¾ cup mild vegetable oil, such as grapeseed

¾ cup Soom Premium Tahini

1¼ cups whole-wheat pastry flour

1 tbsp ground cinnamon

1 tsp ground allspice

1 tsp baking soda

½ tsp baking powder

½ tsp fine sea salt

7 medium carrots, peeled and shredded (about 2 1⁄2 cups)

1½ cups chopped walnuts (optional)

For the frosting: 

½ cup (1 stick) unsalted butter, at room temperature, cut into small pieces

1 (8 oz.) package cream cheese, at room temperature

½ cup Soom Premium Tahini

2 cups powdered sugar

½ cup black and white sesame seeds

Instructions:

Preheat oven to 350°F. 

In a large bowl or in a stand mixer, beat the eggs and brown sugar until completely combined and thick. Beat in the oil, a bit at a time, then beat in the tahini.

Mix the flour, cinnamon, allspice, baking soda, baking powder, and salt in a separate bowl until combined. 

Add a third of the flour mixture to the tahini mixture, stirring to combine. Add half of the carrots and mix well. Add half of the remaining flour mixture, then the remaining carrots, and then the remaining flour mixture, stirring between each addition to combine. Stir in the walnuts (if using).

Divide the batter evenly between the prepared cake pans (two 8” round pans) and bake on the middle rack of the oven until a skewer inserted in the center comes out clean, about 35 minutes. 

Cool in the pans for 15 minutes. Remove the cakes from the pans, then transfer them to wire racks to cool completely.

While the cakes are baking, beat the butter, cream cheese, and tahini in a stand mixer or large bowl until smooth. Add the powdered sugar and mix until just smooth.

If the frosting is too soft to spread, chill in the refrigerator for about 10 minutes.

Set one cake layer on a serving plate. Top with a third of the frosting and 2 tablespoons of the mixed sesame seeds.

Add the next layer and frost the sides and top with the remaining frosting. Top with the remaining sesame seeds (it’s fine if some fall down the sides).

If the cake seems at all wobbly, refrigerate until the icing firms and the cake feels sturdy. Cut into wedges and serve

Store in an airtight container in the refrigerator for up to one week.