Honey and Carrot Small Cakes

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.