blue martinis

• Nonstick vegetable oil spray
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup granulated sugar
• ⅓ cup (packed) light brown sugar
• ½ cup vegetable oil
• ⅓ cup applesauce
• ¼ cup unsweetened almond milk or cow’s milk
• 2 teaspoons finely grated peeled ginger
• ½ teaspoon vanilla extract
• 3 medium carrots (about 8 oz.), peeled, coarsely grated
• 2 tablespoons black sesame seeds

Preparation

• Preheat oven to 350°. Coat a 8×4” loaf pan with nonstick spray. Whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
• Whisk granulated sugar, brown sugar, oil, applesauce, almond milk, ginger, and vanilla in a large bowl. Gradually whisk in dry ingredients, then fold in carrots (be careful not to overmix). Scrape batter into prepared pan; smooth top and sprinkle with sesame seeds.
• Bake cake until a tester inserted into the center comes out clean, 75–85 minutes. Transfer pan to a wire rack and let cake cool completely in pan before turning out.
• Do Ahead: Cake can be made 3 days ahead. Store wrapped tightly at room temperature.
  from BonAppetit