This recipe from Omri’s mom, Rachella, is the one that woke me and my sisters to the power of tahini. The cake is super moist and rich. The tahini gives it a nutty aftertaste, and because the tahini reduces the amount of oil in the recipe, this cake never gets greasy the way many carrot cakes do. Serves 8 For the Batter Cooking spray, for greasing 4 large eggs 1 1/2 cups lightly packed light brown sugar 3/4 cup mild vegetable oil, such as grapeseed 3/4 cup premium tahini paste 1 1/4 cups whole-wheat pastry flour 1 tablespoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 7 medium carrots, peeled and shredded (about 2 1/2 cups) 1 1/2 cups chopped walnuts (optional) For the Frosting 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces 1 …