Home
Recipes
baking powder

Gingery butternut cake with coconut-butterscotch drizzle

Butternut recipes

Gingery butternut cake with coconut-butterscotch drizzle

45 minutes

Sweet-and-savoury scone cake

Afternoon tea

Sweet-and-savoury scone cake

15 - 20 minutes

Granadilla tart with Italian meringue

Cake recipes

Granadilla tart with Italian meringue

1 hour

Natural rainbow cake with cream cheese frosting

Birthday cake

Natural rainbow cake with cream cheese frosting

45 minutes

Celeriac-and-nut cake with date butter

Cake recipes

Celeriac-and-nut cake with date butter

45 minutes

Home-made steamed buns with pickled cucumber and pickled fish

Easter recipes

Home-made steamed buns with pickled cucumber and pickled fish

1 hour 15 minutes

Marble cake with peanut-butter frosting

Cake recipes

Marble cake with peanut-butter frosting

1 hour

Chorizo, black bean and sweet potato fritters

Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Ricotta madeleines

Afternoon tea

Ricotta madeleines

12 minutes

Meringue cake with cream cheese icing and caramel cornflake crown

Christmas dessert

Meringue cake with cream cheese icing and caramel cornflake crown

40 minutes

Five-spice Christmas biscuits

Biscuit recipes

Five-spice Christmas biscuits

10-15 minutes

Carrot cakes with honey glaze

Cake recipes

Carrot cakes with honey glaze

20 minutes

Load more

Carrot cakes with honey glaze

By Hannah Lewry

Serves Makes 6 small cakes

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 large carrots, peeled and grated
1 free-range egg
60 g butter, melted
150 g light brown sugar
½ t fresh ginger, finely grated
1 t vanilla extract
140 g flour
1 t baking powder
1 t ground cinnamon
1 t ground ginger
½ cup water
½ cup honey
50 g pumpkin seeds, roasted

Method

Preheat the oven to 175°C. Mix the carrots, egg, butter, sugar, ginger and vanilla extract with an electric beater until pale and fluffy.
Combine the dry ingredients, then fold into the carrot mixture.
Grease a shallow muffin pan. Spoon the mixture into the pan and bake 15–20 minutes, or until a skewer inserted comes out clean.
Place the water and honey in saucepan and simmer over a low heat until syrupy. Pour over the hot cakes and sprinkle with the pumpkin seeds.

Discover more desserts and baking recipes here.