Name: Honey and Carrot Small Cakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 serving(s)
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

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

Preparation

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.

Note from Ricardo

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.

Honey and Carrot Small Cakes

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note