Margarine (for greasing)
Wheat flour (for dusting)
One tablespoon of honey
Five eggs
One cup of unsalted butter (155g)
TWO medium-sized carrots, grated (240g)
One cup of corn oil (240ml)
One-half cup of warm water (120ml)
One-fourth teaspoon of ground nutmeg
One cup of whole wheat flour (110g)
One-half cup of wheat flour (35g)
One cup of chopped candied citron (170g)
One cup of chopped dates (160g)
One-half cup of chopped prunes (90g)
One-fourth teaspoon of active dry yeast
One-fourth cup of poppy seeds (75g for dusting)
Margarine (for greasing)
Wheat flour (for dusting)
One tablespoon of honey
Five eggs
One cup of unsalted butter (155g)
TWO medium-sized carrots, grated (240g)
One cup of corn oil (240ml)
One-half cup of warm water (120ml)
One-fourth teaspoon of ground nutmeg
One cup of whole wheat flour (110g)
One-half cup of wheat flour (35g)
One cup of chopped candied citron (170g)
One cup of chopped dates (160g)
One-half cup of chopped prunes (90g)
One-fourth teaspoon of active dry yeast
One-fourth cup of poppy seeds (75g for dusting)
Grease a 7 cm x 11 cm x 28 cm cake pan with margarine and dust with wheat flour. Reserve
Aquatic the oven to 180°C (medium)
In a blender, mix honey with eggs, unsalted butter, grated carrots, and corn oil until smooth
Transfer to a medium-sized bowl
Add remaining ingredients, except for active dry yeast, and mix well with a wooden spoon
Add the yeast and mix again
Transfer the mixture to the prepared cake pan and dust with half of the poppy seeds
Bake in the preheated oven until a toothpick inserted into the cake comes out clean (about 50 minutes)
Allow to cool
Deseason on a plate
Dust with remaining poppy seeds and serve at room temperature
296 calories per serving
Note: If preferred, let the cake cool completely, wrap in plastic film, and store in the refrigerator for up to one week.
