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Rainbow Carrot Cake Muffins


  • Author: Joscelyn Abreu
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 12 muffins 1x

Description

These vegan friendly 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!


Ingredients

Scale

Carrot Cake Muffins: (gluten-free version below)

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cup almond milk or other milk of choice
  • 1/2 cup maple syrup, honey, or coconut nectar
  • 1/2 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

Gluten-Free Carrot Cake Muffins:

  • 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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup maple syrup, honey, or coconut nectar
  • 1/2 cup almond milk or other milk of choice
  • 1/4 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

Cashew Frosting: (Or use the cream cheese frosting from this recipe)


Instructions

Carrot Cake Muffins:

  1. Preheat oven to 350F. Line a muffin tin with 12 paper or parchment liners and set aside.
  2. 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.
  3. 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.
  4. Remove muffins from the oven and let cool completely before frosting.

Cashew Cream Frosting:

  1. 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.
  2. 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.
  • Category: gluten free, dessert