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Honey and Carrot Small Cakes
Honey and Carrot Small Cakes
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Honey and Carrot Small Cakes

Preparation
20 MIN
Cooking
18 MIN
Servings
12
Freezes
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour 12 muffin cups.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.

Note

Honeycomb is made of wax and honey. While tasting it, you can eat the wax, highly malleable, to which some people attribute health virtues. You can find honeycombs in most bee farms, in some supermarkets, and specialty shops. Keep at room temperature to avoid crystallization.

Comment

  1. I did not like this recipe. The cake was a very heavy mass. Sorry!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.