Using the common Brazilian method of making carrot cake, this version is made entirely in a blender or food processor with no peeling or grating carrots required. The addition of tahini in the cake and frosting along with some spices gives it a more Middle Eastern flair and flavor, combining two cultures for a delicious, fluffy and moist cake. You will love this Carrot Cake with Brown Butter Tahini Cream Cheese Frosting.
One of my dearest friends is Brazilian so while making this cake I had her in mind 100%. I know there is a lot of Lebanese influence and culture in Brazil. She reminds me of the Lebanese food she enjoyed while growing up in Brazil, especially Sfeeha which is one of her favorites!
When I was researching carrot cakes and adding one to the blog, my interest peaked with the Brazilian version, their cake called, Bolo de Cenoura is different than a traditional American cake. Carrots and wet ingredients are blended together in a blender or food processor giving the cake a light orange hue. No big carrot chunks or shreds. It really does change the flavor and texture of the cake entirely. Traditionally topped with a chocolate glaze, brigadeiro.
I loved the idea of simplicity but wanted to add my own touches. Including some tahini in the batter as well as a sweet and salty balanced brown butter tahini cream cheese frosting (say that 3x fast!). The results are something that resembles carrot cake but with a unique flavor profile that is both and addictive and unexpected.
All the Goods - Tahini 3 ways!
My favorite part of this recipe is that it comes together so easily, the hardest part is browning the butter for the frosting (if you want to go the extra mile). By no means am I calling this a Brazilian Carrot Cake but rather a cake that follows the same method with hints of similarities.
- Carrots - The most important part of our recipe. No peeling, no grating - yes! Make life easy on yourself and use baby carrots for this recipe to really speed things along. You can also certainly peel and cut if you want and have standard carrots in the fridge. The key is blending them and PRECICELY weighing them to have the accurate amount.
- Sugar - The carrots will have a hint of sweetness but the sugar is necessary to balance and build cake structure.
- Eggs - Our binding ingredient
- Oil - Traditional Bolo de Cenoura uses all oil, I'm balancing the oil with some tahini.
- Tahini - Tahini is used in the cake, as a non-stick agent to enhance the nutty flavor as well as in the frosting. It gives the nutty taste and flavor that a more traditional American carrot cake can often have.
- Vanilla extract (or paste)
- Orange blossom water
- Orange zest
- Flour - A simple all-purpose flour
- Baking powder
- Spices: Bolo de Cenoura typically does not contain any spices, we're adding some of my favorites for this type of cake to enhance the flavor: ground cinnamon, fresh nutmeg, ground allspice, ground ginger
- Salt
- Butter - Browning the butter gives it such an incredible nutty quality that pairs well with the tahini.
- Cream Cheese - For the frosting, you can also use mascarpone in it's place which I LOVE!
- Powdered sugar - Our frosting sweetener
- Chopped pistachios - for topping (optional)
See recipe card for quantities.
How to Make Tahini Carrot Cake
A blender or food processor is a must for this cake, I've listed some of my favorite tools below if you need help finding one. But really after you blend your wet ingredients, add your dry and bake!
Step 1: I like to begin by browning my butter for the frosting so that is done and has time to cool while the cake bakes. In a small light color pot, cut up your butter and add to the pot. Place pot on medium-low heat.
Step 2: Allow the butter to melt entirely and as it continues to boil you will begin seeing white foam and bubbles appear. Continue stirring and swirling on medium heat until you begin seeing brown under the foam and you also smell a nutty scent. This should take 5-6 minutes.
Step 3: Remove from the heat and pour into a heat safe glass bowl and place in the fridge while you prepare the cake. You can also take your cream cheese out to soften if you plan to full assemble the same day.
Step 4: Preheat oven to 350 degrees and prepare your 9x13 pan. I spray or brush lightly with butter then place a sheet of parchment inside. This is key if you want to remove it from the cake pan, if you want to keep it in the pan - you can skip the parchment and simply brush tahini on the bottom and sides. If using parchment, brush the parchment with tahini on both the sides and bottom. This gives the cake a nice nutty flavor. Set aside.
Step 5: In the bowl of a food processor or blender, add your weighed, cut carrots, sugar, eggs, oil, tahini, vanilla, orange blossom water and orange zest. Blend until smooth.
Step 6: Pour your liquid mixture into a bowl and add your flour, baking powder, salt and spices. Whisk until just combined.
Step 7: Pour your batter into your prepared pan and bake for 40-45 minutes until a toothpick inserted comes out clean.
Step 8: Allow to cool before frosting.
If you plan on removing your cake from the pan, you can do that now and place on a platter of your choosing. Or leave in the pan and frost.
Step 9: Remove your browned butter from the fridge, it should be solid but still soft. If it's not room temperature soft, allow to soften slightly.
Step 10: Add your browned butter, cream cheese and tahini to a mixer fitted with paddle attachment. Mix on medium-high speed until light and fluffy.
Step 11: With the mixer on low speed, begin adding your powdered sugar in ½ at a time. Adjust for sweetness to your own likeness and thickness. I've been adding 3.5 cups total. Add a splash of vanilla and orange blossom water.
Step 12: Spread your frosting on your cooled cake and top with chopped pistachios. Enjoy! Keep any frosted cake or extra frosting in the refrigerator.
Hint: It is very important to weigh your carrots for this recipe. Since carrots carry different weights and moisture it does make a difference and weight is the most ideal way to control the outcome to ensure a very fluffy cake!
Equipment
A food processor or blender is key for this recipe. Here are the ones I use regularly and a few other helpful tools:
- Cuisinart Food Processor - This is my favorite version of Cuisinart food processors. It does not have a rubber ring which means flavors don't get trapped. It's my go-to for making Toum as well.
- Ninja Blender - Ninja has some great affordable blenders, you can often find this one at Costco as well. I have owned this one in the past and it's great!
- Scale - Having a kitchen scale is so important, especially for baking! This one is about $10
- Parchment Sheets - I use these for EVERYTHING! I love that they fit a standard sheet pan and don't roll up on you.
- Orange Blossom Water - Commonly used in Middle Eastern desserts, you can find in any Arab grocer or online.
Storage
This cake is best stored in the fridge when fully frosted due to the cream cheese frosting. If you want to frost individual slices, you can leave the cake on the counter for up to 5 days covered. The cake can also be frozen (unfrosted) up to 3 months. Wrap tightly with plastic wrap then foil to freeze whole cake or slices. Remove from freezer and allow to thaw completely, frost as desired.
Why We Love This Recipe: TAHINI
The easiest, moistest carrot cake is so easy to make! Simple and unique ingredients take a classic carrot cake and makes it something worthy of your fanciest dinner party. The addition of tahini to both the cake and frosting take it to another level of sophistication.
If you try making this Carrot Cake with Brown Butter Tahini Cream Cheese Frosting, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen, I love resharing your photos! You can find me on Facebook, Instagram and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Carrot Cake with Brown Butter Tahini Cream Cheese Frosting {no peeling or grating carrots}
- Prep Time: 20 minutes
- Cook Time: 40
- Total Time: 1 hour
- Yield: 9x13 cake 1x
- Category: Baking
- Method: Baking
- Cuisine: Middle Eastern, American
Description
A delicious fluffy and moist unique carrot cake made by blending the carrots entirely. A common Brazilian method of making carrot cake with the addition of tahini and spices to give this a unique new classic. A blend of American, Lebanese and Brazilian cultures in one cake!
Ingredients
Brown Butter Tahini Cream Cheese Frosting
- 12 Tablespoons butter - 170 grams, salted or unsalted is fine - your choice. I don't mind using a salted butter for a bit of extra saltiness
- 8 ounces cream cheese, softened to room temperature
- ¼ cup tahini - 60 grams
- 3.5-4 cups powdered sugar - 400-460 grams, I usually use 3.5 cups (400 grams)
- ½ teaspoon vanilla extract
- ½ teaspoon orange blossom water
- pinch of salt if using unsalted butter
Cake Ingredients
- cooking spray
- about 2 tablespoons tahini - just enough to coat the sides and bottom in a thin layer
- 300 grams baby carrots (or peeled and cut carrots) - 10.5 ounces - approximately 2 cups of baby carrots
- 1 ¾ cups sugar - 350 grams
- 3 large eggs
- ¾ cup neutral oil - 155 grams, I use canola oil
- ¼ cup tahini - 60 grams
- 2 teaspoons vanilla extra
- 2 teaspoons orange blossom water
- zest of 1 large orange
- 2 cups all purpose flour - 260 grams, scooped and leveled if not weighing
- 1 Tablespoon baking powder, sifted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg - I love to grate if you have a nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt, ½ teaspoon if using table salt
- butter or cooking spray
- additional tahini for coating the pan/parchment
- chopped pistachios
Instructions
Brown Butter Tahini Cream Cheese Frosting
- Begin by browning your butter for the frosting so that is done and has time to cool while the cake bakes.
- In a small light color pot, cut up your butter and add to the pot. Place pot on medium-low heat.
- 12 Tablespoons butter - 170 grams, salted or unsalted is fine - your choice. I don't mind using a salted butter for a bit of extra saltiness
- Allow the butter to melt entirely and as it continues to boil you will begin seeing white foam and bubbles appear. Continue stirring and swirling on medium heat until you begin seeing brown under the foam and you also smell a nutty scent. This should take 5-6 minutes. Don't allow to burn and overbrown.
- Remove from the heat and pour into a heat safe glass bowl and place in the fridge while you prepare the cake.
- Take your cream cheese out now to fully soften if you plan to full assemble the same day.
- **Go on to baking your cake **
- Once your cake is baked and cooled, finish your frosting.
- Remove your browned butter from the fridge, it should be solid but still soft. If it's not room temperature soft, allow to soften slightly. Add your browned butter, cream cheese and tahini to a mixer fitted with paddle attachment. Mix on medium-high speed until light and fluffy.
- browned butter - softened from the fridge
- 8 ounces cream cheese, softened to room temperature
- ¼ cup tahini - 60 grams
- With the mixer on low speed, begin adding your powdered sugar in ½ at a time. Adjust for sweetness to your own likeness and thickness. I've been adding 3.5 cups total. Add a splash of vanilla and orange blossom water.
- 3.5-4 cups powdered sugar - 400-460 grams, I usually use 3.5 cups (400 grams)
- ½ teaspoon vanilla extract
- ½ teaspoon orange blossom water
- pinch of salt if using unsalted butter
- Use to frost cooled cake, store any leftover in the fridge.
Cake Instructions
- Preheat oven to 350 degrees and prepare your 9x13 pan. I spray or brush lightly with a dab of butter then place a sheet of parchment inside. This is key if you want to remove it from the cake pan, if you want to keep it in the pan - you can skip the parchment and simply brush tahini on the bottom and sides. If using parchment, brush the parchment with tahini on both the sides and bottom. This gives the cake a nice nutty flavor. Set aside.
- cooking spray
- about 2 tablespoons tahini - just enough to coat the sides and bottom in a thin layer
- In the bowl of a food processor or blender, add your weighed cut carrots, sugar, eggs, oil, tahini, vanilla, orange blossom water and orange zest. Blend until smooth.
- 300 grams baby carrots (or peeled and cut carrots) - 10.5 ounces - approximately 2 cups of baby carrots
- 1 ¾ cups sugar - 350 grams
- 3 large eggs
- ¾ cup neutral oil - 155 grams, I use canola oil
- ¼ cup tahini - 60 grams
- 2 teaspoons vanilla extra
- 2 teaspoons orange blossom water
- zest of 1 large orange
- Pour your liquid mixture into a bowl and add your flour, baking powder, salt and spices. Whisk until just combined.
- Pour your batter into your prepared pan and bake for 40-45 minutes until a toothpick inserted comes out clean.
- Allow to cool before frosting.
- **Return to step 7 of frosting **
- Spread your frosting on the cake and top with chopped pistachios.
- Enjoy! Keep any frosted cake in the refrigerator.
Notes
- A 9x13 pan is the best size for this cake, baking in something smaller doesn't allow the cake to fluff up as it should. It becomes dense due to too much liquid.
- Frosting cake be made ahead of time and used when cake is ready.
- Unfrosted cake can be stored in an airtight container on the counter.
- Frosting or frosted cake should be stored in fridge.
- If you want to create a layered cake, trim all the sides of the cake. Cut in half, spread frosting in the middle than top with second half of the cake. Frost the entire cake. There is enough frosting to accomplish this.
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