These vegan friendly rainbow carrot cake muffins are free of eggs, dairy, and refined sugar. Topped with a cashew cream frosting, they’re decadent enough to be dessert, yet wholesome enough to eat for breakfast! Gluten free option also included! Recipe updated March 2020.
Carrot cake is one of those sweet treats that just doesn’t get the attention it deserves. Like zucchini bread/muffins the addition of shredded veggies makes this bread so moist and delicious. You’d never know it was full of veggies!
The muffin is perfectly delicious on its own, but I like to top it with a cream cheese-ish frosting that I make with one of my favorite, dairy-free ingredients—cashews. These muffins are amazing whether you choose to frost them or not, but the frosting is a pretty delicious addition, if I do say so myself. 🙂 If I’m out of cashews or in a pinch for time, I make a simple cream cheese frosting, which is just as tasty and a little less involved. 😋
I used a combo of purple, orange, and white carrots for these muffins, but any color will do. I usually get the bag of “rainbow” carrots at the market because I just love the trio of colors. I especially love the vibrant color of purple carrots…such a gorgeous vegetable!
Because these rainbow carrot cake muffins are made with simple and wholesome ingredients, they make a great snack for the kids or the perfect treat to go with your coffee or tea! Please tag me on Instagram if you make these muffins. I just love seeing your kitchen creations!
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