- 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
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.