Honey and Carrot Small Cakes
Honey and Carrot Small Cakes
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 1/2 teaspoon (2.5 ml) baking powder
- 1 pinch salt
- 1/2 cup (125 ml) unsalted butter, melted
- 1/2 cup (125 ml) mellow honey
- 1/4 cup (60 ml) sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- 2 eggs
- 1 cup (250 ml) finely grated carrots
- 12 small pieces honeycomb, for garnish
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour 12 muffin cups.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, combine the butter, honey, sugar, and vanilla with a whisk. Add the eggs, one at a time, and stir until smooth. Add the dry ingredients and carrots.
- Spoon about 60 ml (¼ cup) of batter into each cup. Bake for about 18 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Garnish with a honeycomb piece or drizzle with honey.
Honey and Carrot Small Cakes