Carrot, poppy seed, and chocolate cake

Name: Carrot, poppy seed, and chocolate cake - Leopoldina E.
Ingredients: 5 eggs; 5 tablespoons sugar or sweetener; 150 ml milk; 100 ml oil; 7; 8 tablespoons flour; 2 tablespoons ground poppy seeds; 50 g goji berries; 1 glass of 200 ml filled with grated carrots; 100 g grated chocolate; 1 baking powder For the glaze:; 2 tablespoons milk; 200 g chocolate with 50% cocoa

Dessert - Carrot, poppy seed, and chocolate cake by Leopoldina E. - Recipia

I tried this carrot, poppy seed, and chocolate cake for the first time when I wanted something different from the classic carrot cake. I found it interesting because it also uses goji berries, plus a simple chocolate glaze. It's not complicated and can be made in a regular baking pan, so I prepare it when I crave a quick dessert without spending too much time in the kitchen. Quick Info Total time: about 50 minutes Preparation time: 15-20 minutes Baking time: 20-30 minutes Servings: 12-16, depending on how large you cut the pieces Difficulty: easy Recipe type: homemade cake, suitable for snacks or weekend dessert Ingredients 5 eggs 5 tablespoons sugar (or sweetener, if you prefer) 150 ml milk 100 ml oil 7-8 tablespoons flour 2 tablespoons ground poppy seeds 50 g goji berries 1 cup (200 ml, loosely packed) grated carrots (about 2 large carrots) 100 g grated chocolate 1 packet baking powder For the glaze 200 g chocolate with 50% cocoa 2 tablespoons milk Instructions 1. Prepare a baking pan of about 30x20 cm and line it with parchment paper. Preheat the oven to 180°C, so it’s hot when the batter is ready. 2. Grate the carrots using the small grater until you fill a 200 ml cup. Do not pack them down; you need them measured loosely. 3. In a large bowl, beat the eggs with the sugar until you achieve a light-colored foam where the sugar crystals are no longer perceptible. You can use a mixer for this step. 4. Set the mixer aside. With a whisk or wooden spoon, add the oil, milk, goji berries, grated chocolate, ground poppy seeds, and grated carrots. Mix gently after each addition. 5. Incorporate the flour and baking powder. Mix until you get a homogeneous batter, without overdoing it. The texture should be slightly thicker than a sponge cake batter. 6. Pour the batter into the prepared pan and smooth it out gently with a spatula. 7. Bake for 20-30 minutes. After 20 minutes, you can check with a toothpick: if it comes out clean from the center of the cake, it’s done. 8. Let the cake cool in the pan. 9. For the glaze: place the broken chocolate and milk in a small saucepan over very low heat. Stir constantly until the chocolate melts. Remove from heat as soon as it becomes liquid. 10. Pour the warm glaze over the cake and spread it quickly while it’s still fluid. 11. Allow it to cool completely, then cut the cake into pieces. Why I make this recipe often I prefer it because it doesn’t require complicated steps and doesn’t dirty many dishes. I love the combination of carrot, poppy seeds, and chocolate, and the cake turns out fluffy and stays good even the next day. It’s great both plain and with glaze. Tips and Variations Tips If you don’t have ground poppy seeds, you can quickly grind them. Don’t grate the chocolate too finely, so you can feel the pieces in the batter. Check the cake at 20 minutes, especially if you have an oven that bakes hotter. Don’t overmix after adding the flour, or the cake will turn out dense. Substitutions You can use cranberries instead of goji berries if you don’t have them on hand. If you don’t want chocolate in the batter, you can omit it, but it will be simpler. Sugar can be replaced with granulated sweetener in the same amount. Variations You can add grated orange zest or a little cinnamon for flavor. You can also make the glaze with white chocolate if you prefer. Serving Ideas It’s great cut into small squares for coffee or as a snack. If you want, you can sprinkle some poppy seeds or chocolate chips on top while the glaze is still soft. Frequently Asked Questions 1. Can I use pre-prepared carrots? Yes, but they shouldn’t be wet or watery. Ideally, grate them just before using. 2. What should I do if I don’t have goji berries? No problem, you can leave out the goji berries or substitute with cranberries or raisins. 3. Can I make the cake without the glaze? Yes, the cake is tasty without it. The glaze just adds an extra touch of chocolate. 4. What type of chocolate works for the glaze? I used chocolate with 50% cocoa, but you can use one with less or more cocoa, according to your taste. 5. Can whole wheat flour be used? Yes, but the cake will turn out a bit denser. Nutritional Values (estimates) One serving (out of 16): approximately 180-220 kcal, depending on the chocolate and sugar used. Carbohydrates: ~20-25 g Proteins: ~4-5 g Fats: ~8-10 g These are estimates and depend on how large you cut the portions and whether you choose sweetener or sugar. Storage and Reheating The cake keeps well at room temperature, covered, for 2-3 days. You can also refrigerate it, but the batter becomes a bit denser. There’s no need to reheat it; it’s best enjoyed cold or at room temperature. The glaze remains stable even after a few days. If you want to keep it longer, it can be frozen (without the glaze), but I don’t recommend it, as the texture may suffer.

Carrot, poppy seed, and chocolate cake

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