Butter (for greasing)
All-purpose flour (for dusting)
1 tablespoon of honey
5 eggs
1 cup of confectioner's sugar (155g)
2 medium carrots, chopped (240g)
1 cup of corn oil (240ml)
1/2 cup of warm water (120ml)
1/2 teaspoon of ground nutmeg
1 cup of whole wheat flour (110g)
1/2 cup of all-purpose flour (35g)
1 cup of dried cranberries, chopped (170g)
1 cup of chopped dates, pitted (160g)
1/2 cup of dried black raisins, chopped (90g)
1/2 teaspoon of active dry yeast
3/4 cup of sesame seeds for dusting
Butter (for greasing)
All-purpose flour (for dusting)
1 tablespoon of honey
5 eggs
1 cup of confectioner's sugar (155g)
2 medium carrots, chopped (240g)
1 cup of corn oil (240ml)
1/2 cup of warm water (120ml)
1/2 teaspoon of ground nutmeg
1 cup of whole wheat flour (110g)
1/2 cup of all-purpose flour (35g)
1 cup of dried cranberries, chopped (170g)
1 cup of chopped dates, pitted (160g)
1/2 cup of dried black raisins, chopped (90g)
1/2 teaspoon of active dry yeast
3/4 cup of sesame seeds for dusting
Grease a 7 cm x 11 cm x 28 cm cake pan with butter and dust with all-purpose flour
Set aside
Preheat the oven to 180°C (medium)
In a blender, mix the honey with eggs, confectioner's sugar, carrots, and corn oil until smooth
Transfer to a medium bowl
Add the remaining ingredients, except for yeast, and mix well with a wooden spoon
Add the yeast and mix again
Transfer the batter to the prepared cake pan, dust with half of the sesame seeds, and bake in a preheated oven at 180°C (medium) until a toothpick inserted comes out dry (about 50 minutes)
Let it cool
Turn onto a plate
Dust with the remaining sesame seeds and serve at room temperature
Calories per slice: 296
Note: If desired, let the cake cool completely, wrap in plastic film, and store in the refrigerator for up to a week.
