So A and I went to Squirl in LA in January, and really enjoyed the couple of things we ate there. I'm not sure I'd wait in a long line, but that might be due to my strong aversion to waiting for food. Anyway - spotted this cake and realised I had all the ingredients at home, aside from applesauce, so once that was obtained, we were ready to go! I used normal milk, but the original recipe said almond milk, making a vegan cake.
Jessica Koslow’s Carrot-Ginger (Black) Sesame Loaf
1/2 cup (120ml) vegetable oil, plus more for the pan
250g all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
135g granulated sugar
145g packed brown sugar
1/2 cup (120ml) unsweetened applesauce
1/3 cup (80ml) milk
5cm piece of ginger, peeled and finely grated
1 teaspoon vanilla extract
3/4 teaspoon fine sea salt
2 large carrots (200g total), coarsely grated
2 tablespoons black sesame seeds, plus more as needed (I used natural sesame seeds)
- 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 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 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. Store, tightly wrapped, at room temperature for up to 3 days.