carrot cake cupcakes with maple ricotta icing and walnut praline
1 cup (120g) almond meal (ground almonds)
½ cup (90g) rapadura sugar
½ cup (70g) wholemeal spelt flour
2 teaspoons baking powder
2 carrots (200g), peeled and grated
½ cup (125ml) light-flavoured extra virgin olive oil ½ cup (125ml) buttermilk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon mixed spice
½ cup (40g) shredded coconut
1 cup (100g) walnuts
¼ cup (60ml) maple syrup ½ teaspoon ground cinnamon
maple ricotta icing
2 cups (480g) firm ricotta+ ¼ cup (60ml) milk 2 tablespoons maple syrup Preheat oven to 160°C (325°F). To make the walnut praline, place the walnuts, maple syrup and cinnamon on a baking tray lined with non-stick baking paper and toss to combine. Cook for 15 minutes or until bubbling. Set aside to cool completely.
Place the almond meal, sugar, flour, baking powder, carrot, eggs, oil, buttermilk, vanilla, cinnamon, mixed spice and coconut in the bowl of an electric mixer and beat for 3 minutes or until well combined. Spoon the mixture into 12 x ½- cupcapacity (125ml) cupcake tins lined with paper cases. Cook for 25 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely.
To make the maple ricotta icing, place the ricotta, milk and maple syrup in a food processor and process for 1–2 minutes or until smooth. Spread the icing over the cooled cupcakes.
Break up the praline with your hands, place in a clean food processor and process until it resembles fine crumbs. Sprinkle over the icing to serve. MAKES 12.
+ You can find firm ricotta in the deli section of supermarkets.