For the carrot cake grate the carrots and put them in a sieve, so they can possibly still drain. Cream the butter and honey and add the eggs one by one, then the cinnamon.
Mix flour with baking powder, put flour mixture in a wide bowl, add butter mixture and carrots. Mix everything well, pour into 6 small greased heart-shaped springform pans or a 26 cm springform pan.
Turn oven on to 170 degrees hot air and bake for 25 to 45 minutes, depending on the size of the pan. Test with a stick and let the cake cool down. Cut cake in half and fill with jam.
Mix powdered sugar with orange juice and pour over cakes.
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