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Tahini Carrot Cake with Salted Maple Whipped Cream

Soft and fluffy carrot cake baked with tahini and topped with an airy whipped cream cheese topping sweetened with maple syrup and topped with flaky salt
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Author Olivia Lam

Ingredients

For the Tahini Carrot Cake:

  • 1¾ cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ¼ tsp Ground Cinnamon
  • ½ tsp Kosher Salt
  • 2 Large Eggs
  • ¼ cup Brown Sugar
  • ½ cup Granulated Sugar
  • ½ cup Tahini
  • 1 tsp Vanilla Extract
  • ½ cup Whole Milk
  • ⅓ cup Vegetable Oil
  • 1 ⅓ cup Shredded Carrots

For the Salted Maple Whipped Cream:

  • 4 oz Cream Cheese (at room temperature)
  • ½ cup Powdered Sugar
  • 4 Tbsp Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • ¾ cup Heavy Whipping Cream
  • Additional Maple Syrup (for topping)
  • Flaky Salt (for topping)

Instructions

For the Tahini Carrot Cake:

  • Preheat the oven to 350℉. Spray an 8x8 inch pan with non-stick spray and line the inside with parchment paper. Set aside.
  • In a bowl, whisk together the all purpose flour, baking soda, baking powder, cinnamon and salt until evenly combined.
  • In a separate bowl, combine the eggs, brown sugar, granulated sugar, tahini, and vanilla extract. Then mix in the whole milk and vegetable oil. Fold in the shredded carrots until evenly mixed into the batter.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients. Gently mix until well combined. Spread the batter out into the prepared pan. Bake it in the oven for 33-35 minutes until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes then transfer it to a wire rack to cool completely.

For the Salted Maple Whipped Cream:

  • Add the cream cheese, powdered sugar, maple syrup, and vanilla extract into a bowl. Cream the ingredients together until well blended.
  • Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until you get whipped cream with stiff peaks.
  • Gently fold half of the whipped cream into the cream cheese mixture. Then fold in the remaining half.
  • When the cake has cooled completely, spread the salted maple whipped cream onto the top of the cake. Add a final drizzle of maple syrup over top and sprinkle on flaky salt. Slice and enjoy!