My beautiful Thai Bride expressed a desire to have carrot cake sometime, so of course I dusted off my standard honey cake recipe, which I have not used for several weeks, and made this new variation on the theme, with cinnamon and shredded carrots. And she liked it very much 8-), as did the people at work.Carrot Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
3 large eggs
300 g (2-1/4 cups) self-rising flour
2-1/4 cups shredded carrots
1 tsp cinnamon
2 Tbsp honey
Preheat oven to 300F. Grease a 9-inch springform pan. Line bottom with parchment paper.
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).
Whisk self-rising flour and cinnamon together.
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Lastly, whisk shredded carrots into batter.
Pour into the greased pan and bake for 55-60 minutes or until cake is golden brown and spring back when pressed.
Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.