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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.

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