Carrot cakes with honey glaze

Carrot cakes with honey glaze

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  • Makes 6 small cakes
  • Easy
  • Meat-free
  • 20 minutes
  • 20 minutes
  • Woolworths Kliene Zalze Sauvignon Blanc 2016


  • 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

Cooking Instructions

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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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • Anastasia Freeman
    February 24, 2018

    Such an easy and healthy recipe, thank you so much! We put 75g of sugar instead of 150g and it was amazingly tasty and sweet!