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!
Enjoy!
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅔ cup almond milk or other milk of choice
- ½ cup maple syrup
, honey, or coconut nectar
- ½ cup melted coconut oil
, avocado oil
, or other oil of choice
- 2 cups shredded carrots (I used a combo or orange, purple, and white carrots, but any color will work)
- ½ cup chopped walnuts, optional
, honey, or coconut nectar
, 
, or other oil of choice- 1 cup gf all-purpose flour (I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour
, in the blue bag)
- 1 cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup maple syrup
- ½ cup almond milk or other milk of choice
- ¼ cup melted coconut oil
- 2 cups shredded carrots (I used a combo or orange, purple, and white carrots, but any color will work)
- ½ cup chopped walnuts, optional
, in the blue bag)
- 2 cups raw cashews
, pre-soaked and drained
- ⅓ – ½ cup maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¼ – ½ teaspoon cinnamon, optional
- pinch of salt
- 2-4 tablespoons almond milk (or other milk of choice), if needed to reach desired consistency
, pre-soaked and drained
- Preheat oven to 350F. Line a muffin tin with 12 paper or parchment liners and set aside.
- Into a large mixing bowl, combine the flour(s), baking powder, baking soda, salt, and cinnamon. Stir in oil and milk. When that's combined, stir in shredded carrots and nuts, if including.
- Divide batter amongst the 12 paper liners. Place pan into the preheated oven and bake for 20–25 minutes, or just until center of the muffins are slightly domed, firm to the touch, and a toothpick inserted into the center comes out clean. Bake time may vary based upon your oven.
- Remove muffins from the oven and let cool completely before frosting.
- Soak raw cashews in filtered water for 2-3 hours. Alternatively you can place them in boiling water for 30 minutes. Drain and rinse nuts and place into a high powered blender
along with maple syrup, vinegar, lemon juice, vanilla, cinnamon, and salt. Blend and add milk a tablespoon at a time, until it reaches a smooth, spreadable consistency. Stop and scrape down the sides of the blender, if necessary.
- Place the frosting into a piping bag (or plastic baggie with the tip of the corner cut off) and pipe frosting onto each muffin, in a circular motion. Top with cinnamon, shredded carrot, or chopped walnuts. Makes 12 muffins.
along with maple syrup, vinegar, lemon juice, vanilla, cinnamon, and salt. Blend and add milk a tablespoon at a time, until it reaches a smooth, spreadable consistency. Stop and scrape down the sides of the blender, if necessary.You may also enjoy these similar recipes:
Simple Carrot Cake with Cashew Frosting
Double Chocolate Zucchini Muffins
Naturally Sweetened Hummingbird Cupcakes
Hi!
I wonder if this recipe need eggs of flaxeggs? Because in the intrustion above it is written stir in eggs. Thankyou
Hi Mels! Thank you for catching that! I just updated the recipe this week to make it egg free and vegan friendly. It used to contain eggs, which is why it was in the instructions, but I just updated it to read correctly. Please let me know if you give these a try! They’re delicious!
These look sooo yummy. I love carrot cake so am pretty sure I’d love these too
Thanks for sharing.
This is probably the most creative take I’ve seen of carrot cake yet! I do agree that carrot cake is such an amazing recipe, but it only gets its glory during Easter! I can’t get enough of carrot cake any time, though!
These look so pretty! love the use of different color carrots!
Thank you Manali!
Wow, Joscelyn, these are gorgeous!! Love how you used rainbow carrots in these— it gave them such a beautiful colors 🙂 Can’t wait to try!
Aw, thanks Liz! Yes, I just love rainbow carrots and was happy to finally be able to use them!
I love recipes with hidden veggies in them! I’ve also been obssesed with cashew cream lately so this recipe is just calling to me to make it asap! Pinned to my Rainbow Foods board! Yum =)
These muffins look so beautiful and delicious. Great clicks as always.
Thanks Kushi!
You are wonderful baker as well as photographer.. All i can say after seeing these pictures is that wish I was your neighbor:) yet another great share 🙂
Aw, thank you Puja. That’s so sweet. I appreciate your encouragement. I’d love to be neighbors 🙂
These look absolutely heavenly! Carrot cake is my second favorite cake (behind red velvet). I have a serious weakness for cream cheese frosting, but would LOVE to try the cashew cream. MMMMMM…thanks for sharing!
Thanks, Jess! Red velvet is great too! The cashew cream came out so tasty. I hope you’re having a wonderful weekend, friend!
Great photos and recipe!
Thank you Tine!
This looks delicious! I’d love to try it. Cool recipe!
Thanks Theresa!