1 cup (250 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) baking powder

1 pinch salt

1/2 cup (125 ml) unsalted butter, melted

1/2 cup (125 ml) mellow honey

1/4 cup (60 ml) sugar

1/2 teaspoon (2.5 ml) vanilla extract

2 eggs

1 cup (250 ml) finely grated carrots

12 small pieces honeycomb, for garnish

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour 12 muffin cups.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, combine the butter, honey, sugar, and vanilla with a whisk. Add the eggs, one at a time, and stir until smooth. Add the dry ingredients and carrots.

Spoon about 60 ml (¼ cup) of batter into each cup. Bake for about 18 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Garnish with a honeycomb piece or drizzle with honey.

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