Honey and Carrot Small Cakes

  • Preparation 20 MIN
    Cooking 18 MIN
  • Servings 12
  • Freezes



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour 12 muffin cups.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.


Honeycomb is made of wax and honey. While tasting it, you can eat the wax, highly malleable, to which some people attribute health virtues. You can find honeycombs in most bee farms, in some supermarkets, and specialty shops. Keep at room temperature to avoid crystallization.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 210  
Total Fat 9.3 g  
Saturated Fat 5 g  
Sodium (salt) 45 mg  
Carbohydrates 29 g  
Fibre 1 g  
Protein 3 g