Moist cake with carrot, raisins and poppy seeds

This cake is everything you want in a homemade dessert—moist, tender, and packed with texture. The natural sweetness of carrots pairs beautifully with juicy raisins and the subtle crunch of poppy seeds, creating a unique and delicious combination. It’s easy to make, full of comforting flavors, and perfect for any time of day—whether as a sweet breakfast, afternoon snack, or cozy dessert.

Ingredients: (for a 22 cm pan)

• 15 g baking powder
• 1 dash of rum
• 2 sachets of vanilla sugar
• 4 eggs
• 30 g poppy seeds
• 100 g brown sugar
• 150 g flour
• 300 g carrots
• 40 g melted butter
• half a teaspoon of cinnamon
• 60 g raisins

Preparation:

Peel the carrots and grate them on a fine grater. In a bowl, mix the grated carrots with the raisins, poppy seeds, cinnamon, sugar, vanilla sugar, and rum essence. Set aside.

In a separate bowl, use a mixer to beat the eggs for a few minutes until they become light, fluffy, and increase significantly in volume – about double or even triple. Gently fold the whipped eggs into the carrot mixture using upward, sweeping motions to maintain the airy texture. Once fully combined, add the flour, baking powder, and melted butter. Mix until the batter is smooth and the flour is fully incorporated, with no lumps remaining.

Preheat your oven to 180°C (350°F) while you finish preparing the batter.

Line a baking tray with parchment paper, then pour the batter into the prepared tray. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. If the toothpick still has batter on it, continue baking for a few more minutes and check again.

Allow the cake to cool completely before slicing and serving.

The texture is wonderfully moist and aromatic, with a perfectly balanced flavor—sweet and fragrant, with a hint of tartness from the raisins. Store in the refrigerator to keep it fresh.

If you try the recipe, let me know how you liked it! 😊

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