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Preheat oven to 350° degrees and line a muffin tin with paper or silicone cupcake liners (or grease well).
In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine oil, brown sugar, eggs, and vanilla honey and mix well. Stir in grated carrots.
Stir dry ingredients into wet ingredients until completely incorporated.
Fill muffin liners ⅔ full. This recipe was changed from the original so there may be a little batter left over.
For larger muffins, 6 muffin tin, Bake in preheated 350° oven for 15 minutes then turn down oven to 325° for about 10 min. The smaller muffin tins can bake at 350° for 20 to 22 min until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.