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Rachella’s Tahini Carrot Cake

Rachella’s Tahini Carrot Cake Related:   desserts & sweets, Israel, pareve, Sukkot, Tu b'Shevat, vegetarian

Prep time: 20 min

Cook time: 30 min

Yield: 8-10 servings

When our family first met our friend Rachella, she wowed us with her carrot cake. It was b’shert (fate) she made carrot cake for that first meeting since carrot cake is our mom’s favorite!  And with Tu b’Shevat coming, what could be better than an easy-to-make cake that’s delicious and healthy with ingredients like carrots, walnuts, sesame seeds and tahini.


  • ½ cup sesame seeds
  • ¾ cup vegetable oil
  • 1½ cups brown sugar
  • 4 eggs
  • ¾ cup Soom Tahini
  • 1¼ cup flour, whole wheat and/or spelt)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 2½ cups grated carrots
  • 1½ cups walnuts


  • Preheat the oven to 350 degrees. Grease a 9-by-13-inch pan and sprinkle sesame seeds around the edges. Add any extra seeds to the batter later. Mix sugar, oil and eggs in a bowl with an electric mixer or vigorously by hand. Add tahini, flour, baking soda, baking powder, salt, cinnamon and allspice. Beat until very well blended. Add carrots and walnuts and mix by hand to blend. Pour into the prepared pan and bake for 30 minutes or until a knife comes out clean.

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