Poppy seeds cake (with caramelized carrots)

I definitely like to use poppy seeds because they add a lot of nice aroma to desserts + they are healthy. This poppy seeds cake turned out so crazy juicy (specially when topped with caramelized carrots)!

For 1 tray; Very simple; 10 min prep + 30-40 min baking

For poppy seeds cake

200 g wholewheat flour
100 g poppy seeds
1 teaspoon of baking soda
1/2 teaspoon of baking powder
100 g of sugar
280 ml plant based milk; I used oats
4 tablespoons of oil; I used coconut
1 teaspoon of salt
3 tablespoons of lemon juice

Optional: 70 g of chopped dark chocolate

For caramelized carrots

2 carrots; grated
Salt
2 teaspoons of ginger; grated
3 tablespoons of sugar

1. Preheat oven on 200ºC.
2. Mix well all the ingredients except lemon juice for poppy seeds cake. Stir in lemon juice at the end.
3. Take small cake tray, place parchment paper on it and add the poppy seeds cake mixture. Bake for 30-40 minutes (until the knife comes out clean).
4. Meanwhile grate the carrots and add salt – set aside.
5. When the cake is done and taken out of the oven prepare caramelized carrots. Squeeze all the excess water out of carrots with your hands. In a pan heat sugar. Let it melt (no need for stirring, just shake the pan). When all of it is melted add carrots and ginger. Mix quickly and top on the cake.
6. Serve right away or let it chill in the fridge.

Wise-ass corner

The part where it says “chocolate is optional”. We all know it is not optional. Hehe