Vegan Carrot Cake Muffins

Vegan Carrot Cake Muffins

I haven’t make a carrot cake recipe in awhile and since it’s that time of year when I start thinking about carrot cake, I knew it was time. Rather than making a decadent cake with cream cheese frosting, I made carrot cake-inspired muffins so I can enjoy them for breakfast too. I always enjoy having a sweet treat for breakfast!

How to Make Carrot Cake Muffins

Simply whisk together the wet ingredients, then add in the dry. Fold in the grated carrots and raisins last, then divide the vegan muffin batter between 10 greased muffin cups. 

Bake the healthy carrot cake muffins until the tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary, so bake until done given your variables and check on them early.

Allow the vegan muffins to cool in their pan for about 10 minutes before removing and placing on a rack to cool completely. These carrot cake muffins would be great to serve at your family’s Easter breakfast, but they’re also tasty year-round! 

yield: 12 muffins prep time: 30 MINUTES cook time: 35 MINUTES total time: 1 HOUR 5 MINUTES

Ingredients For the carrot muffins

• 300 g / 2 cups spelt flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 1 tsp ground mixed spice, or pumpkin pie spice mix

• 120 ml / 1/2 cup melted coconut oil

• 240 ml / 1 cup almond milk

• 2 tbsp flaxseed mixed with 80ml / 1/3 cup water

• 175 ml / 3/4 cup agave nectar

• 1 tsp vanilla extract

• 1 tbsp apple cider vinegar

• 300 g / 2 cups grated carrots

• 65 g / 1/2 cup chopped walnuts

For the almond & orange frosting

• 150 g / 1 1/2 cups ground almonds

• Coconut cream from 1 can chilled coconut milk, simply scoop the fat from the top of the can

• 60 ml / 1/4 cup agave nectar

• 1 tsp vanilla extract

• 2 tbsp orange juice

For the carrot decorations

• A bag of baby carrots
  

Instructions To make the muffins

1. Preheat the oven to 180C / 350F. Line the muffin tins with grease-proof paper and grease the sides.

2. In a large bowl, add the flour, baking powder and soda, cinnamon, mixed spice and stir to combine.

3. Add the coconut oil, almond milk, flaxseed mixture, agave, vanilla and vinegar. Stir to combine.

4. Lastly, stir in the carrots and walnuts.

5. Transfer the mixture to the muffin cake tins and bake for approximately 35 minutes.

6. Leave to cool completely before decorating.

To make the frosting

1. Mix all the ingredients together in a food processor until you have a thick, smooth frosting. If it's too soft or watery, add more almonds.

To make the carrot decorations

1. For each carrot piece, take a small baby carrot and use a tiny blade or kitchen knife to carve the bottom into a point tip. The shape of each carrot should have tapered ends.

2. Dip a knife's blade into the cocoa powder and use it to drawn lines across the carrots (to give an authentic look).

3. Using a toothpick or sharp needle, poke ends at the top of each carrot, deep enough to stick the leaf decorations.

4. Add rosemary or parsley leaves to the tops of the carrots to create the carrot tops.

To assemble

1. Once the muffins have cooled, frost the top of one of the cake layers and place the other one on top. Frost the top of the cake and top with the decorative carrots! Enjoy. Best kept refrigerated to keep the frosting "set".

Can I Freeze Carrot Cake Muffins?

Yes, these healthy muffins freeze very well! To thaw, place on your counter to come to room temperature or reheat gently in the microwave. 

Tips for Making Carrot Cake Muffins

Be sure to grate your own carrots on a box grater and don’t use pre-grated carrots in bags. They tend to have a texture that I don’t love in carrot cake. It’s definitely worth it to spend a minute grating your own.

These healthy carrot cake muffins are delicious as is, but you could also enjoy them warm with butter or jam.