This cake is inspired by the ones my parents made when I was a vegetable-hating child. I was suspicious of any hidden nutrition that might be lurking in a baked good, especially carrots or zucchini, and so I’ve taken the vegetable-adverse into account when developing this recipe. The carrots here add heft, moisture, and natural sweetness to the cake, but without ever announcing their presence too loudly. The warm spices are the perfect introduction to early fall flavors, and as promised, there’s a cinnamony, slightly salty whipped honey that comes together in a couple of minutes for those who need some extra sweetness. This cake is best warm from the oven with a hefty drizzle of that honey glaze, but, Pro Tip: it’s also exceptional on day two or three (if it makes it that long!), griddled in melted butter on both sides.