Ingredients

Method

• 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

Ingredients

1. Preheat the oven to 175°C. Mix the carrots, egg, butter, sugar, ginger and vanilla extract with an electric beater until pale and fluffy.
2. Combine the dry ingredients, then fold into the carrot mixture.
3. Grease a shallow muffin pan. Spoon the mixture into the pan and bake 15–20 minutes, or until a skewer inserted comes out clean.
4. 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.