Carrot & Pecan Cupcakes with Caramel Drizzle
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Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • CUPCAKES
  • 1 cup gluten free plain flour (145g)
  • ½ cup almond meal (50g)
  • 3 tsp baking powder
  • 2 tsp bi-carb soda
  • 1 cup brown sugar (170g)
  • 1½ cups chopped pecans (150g)
  • 3 cups grated carrots (340g)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • ¼ cup oil (vegetable or canola)
  • 10 dates
  • 1 ½ cups boiling water
  • ICING
  • 1 cup vegan margarine (220g)
  • 3¾ cups icing sugar (500g)
  • 2 tsp vanilla extract
  • CARAMEL SAUCE
  • 1 cup brown sugar (185g)
  • 1 can coconut cream (400ml)
  • 1 tsp vanilla extract
  • 1 pinch salt
Instructions
  1. CUPCAKES
  2. Pre-heat oven to 180°C (356°F)
  3. Remove stones from dates and soak in boiling water for 10 minutes.
  4. Sift flour, baking powder, bi-carb and spices into a large bowl.
  5. Stir in brown sugar, carrot and pecans.
  6. Place soaked dates in a food processor and gradually add 1 cup of the soaking liquid. Blitz until pureed.
  7. Add pureed dates and oil to mixture.
  8. Use an ice-cream scoop to put the perfect amount in each patty pan
  9. Bake in oven for 30-40 minutes. When cooked, remove from oven and allow to cool in pan.
  10. ICING
  11. Using a hand mixer or mix-master, whip margarine for a few seconds.
  12. Add vanilla extract
  13. Gradually add sifted icing sugar, mixing in between additions.
  14. Once smooth and creamy, icing is ready
  15. CARAMEL SAUCE
  16. Place all ingredients into a small saucepan.
  17. Place on stove over a medium heat. Bring to the boil and then reduce to a simmer.
  18. Simmer for approx. 10 minutes or until sauce begins to thicken slightly.
  19. Pour sauce into an airtight container and place in the fridge until required. It will thicken more as it cools.
Recipe by my vegan plate at https://www.myveganplate.com/carrot-pecan-cupcakes-with-caramel-drizzle/