Carrot Corn Cakes

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Washington Post

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Ingredients

1 cup flour

3/4 cup cornmeal

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

2 large eggs

1 cup canola oil

1/2 cup low-fat or whole milk (do not use nonfat)

1 1/2 cups grated carrots (2 medium carrots)

8 ounces mascarpone cheese, at room temperature

2 to 3 teaspoons black sesame seeds or black mustard seeds, for garnish

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