Vegan carrot cake muffins are a delightful and wholesome treat for Easter morning.
Ingredients:
- 2 cups shredded carrots
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Vegan Cream Cheese Frosting:
- 1/2 cup vegan cream cheese, softened
- 1/4 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped nuts or shredded carrots for garnish (optional)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
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Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Prepare Wet Ingredients: In another bowl, combine the applesauce, vegetable oil, almond milk, and vanilla extract. Mix well.
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Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix. Fold in the shredded carrots, crushed pineapple, nuts (if using), and raisins (if using).
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Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
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Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Prepare Cream Cheese Frosting: In a bowl, beat together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until smooth and creamy.
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Frost the Muffins: Once the muffins are completely cooled, spread or pipe the vegan cream cheese frosting on top of each muffin.
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Garnish (Optional): Optionally, garnish with chopped nuts or shredded carrots on top of the frosting.
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Serve: Serve these delicious vegan carrot cake muffins and enjoy your Easter morning!
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