Preheat the oven to 350°
Melt 1/2 cup butter and sugar in a medium-sized mixing bowl
Add finely shredded carrot and using the wooden spoon stir until all the ingredients are just blended
Add the egg and mix in well
Add honey
Stir the sifted flour and spices into the mixture
Add the room temperature milk and mix lightly
Pour batter into a 9x9 baking pan
Bake in a 350° for approximately 30-35
Check to see that the carrot cake has been completely cooked by pressing down lightly on the top of the cake. The cake should spring back quickly and leave no sign of indentation. Another method is to insert a bamboo or metal skewer into the cake, the skewer when pulled out should have no sign of uncooked ingredients, and be free from any cake mixture.