Adding a little nutty flavor to carrot cake with tahini! These are a cozy treat perfect for fall. You can make them as muffins if you don't have a donut pan!
If you are using plain or unsweetened milk, you may want to add a few tbsp of honey or maple syrup to sweeten as desired.
1 flax egg
1/2 cup whole wheat flour
⅓ cup tahini
1-2 tbsp maple syrup (optional)
1.5 cups vanilla almond milk
1 tsp vanilla extract
Good shake of cinnamon
Dash of nutmeg (optional)
1.5 tsp baking powder
About ⅓ cup shredded carrots
1. Preheat oven to 350 F. Prepare flax egg and set aside in the fridge.
2. Mix together all batter ingredients (including the flax egg), adding the shredded carrots last, in a large bowl.
3. Spray donut pan with cooking oil. Spoon the batter, filling about 80-90% full - leave space at the top to rise!
4. Bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean and the edges are slightly golden brown. Let cool, and enjoy!
These taste great on their own or drizzled with more tahini.