كيك الجزر

Start by making the frosting: Put the softened butter in a bowl, add the powdered sugar, then mix with an electric mixer until the butter changes color

Add the cream cheese and vanilla to the butter and sugar mixture, mix again until you get a creamy texture, then refrigerate it to firm up.

Break the eggs into the bowl of a stand mixer, which should be at room temperature, then add the sugar and vanilla

Beat the eggs with the sugar until the mixture becomes light and fluffy, then gradually add the oil while mixing.

In a separate bowl, mix the flour with baking powder, baking soda, salt, cinnamon, and ginger.

Add the dry ingredients to the wet mixture in three batches, folding gently with a spatula to maintain the air in the batter.

Add the grated carrots and fold them in gently until evenly distributed.

Add the walnuts and gently mix them into the mixture.

Brush the cake pan with tahini, then pour the cake batter into it.

Bake the cake in a preheated oven at 180°C (350°F) for 45 minutes or until a toothpick comes out clean.

Let the cake cool slightly, remove it from the pan, and allow it to cool completely.

Take the frosting out of the fridge, mix it a little to soften it, put it into a piping bag, decorate the cake, and sprinkle with cinnamon before serving.