Vegan Carrot Cake Muffins

Juicy, vegan and healthy – carrot cake muffins! After testing four variations last week, I have finally found the perfect mix for healthy and vegan carrot cake muffins.

In addition, I have made a delicious frosting from vegan cream cheese. They are sweetened with coconut sugar – currently my absolute favorite among sugar alternatives.

Carrot Cake Muffins – Perfect For Easter and Spring Time!

When I think of carrot cake or carrot cake muffins, I also immediately think of Easter, spring and good mood. While baking you will smell a nutty-spicy scent which directly sets you in a good mood.

What Is the Shelf Life Of the Muffins?

The muffins keep very well for a few days at room temperature. It’s best to store them in an airtight container so they stay nice and moist.

Here’s How To Prepare the Vegan Carrot Cake Muffins

Step One
Preheat the oven to 320 °F (160 °C). Wash and clean the carrots. Then either coarsely grate the carrots or put them in a blender and chop them into small pieces. However, they should not be grated too small.

Step Two
Now mix all the dry ingredients in a bowl.

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Step Three
Next, add the liquid ingredients: Apple pulp, vegan margarine and 1/2 teaspoon of vanilla flavoring.

Step Four
Grease a muffin pan with coconut oil. Divide the batter into the mold (about two tablespoons of batter per muffin tin). The batter can be used to bake about 7 muffins. Bake in the oven for about 30 minutes.

Step Five
While the muffins are in the oven, it goes to the frosting: for this I use vegan cream cheese.

First, blend this briefly with a hand mixer until creamy. Then add 1 squeeze of lemon juice, 1/2 tsp vanilla flavoring and coconut sugar and blend until creamy.

Place the frosting in the fridge while the muffins are still in the oven.

Step Six
Remove the muffins from the oven and let them cool for a few minutes. Then spread the frosting on top of the muffins. If you like, you can also decorate them a bit.

I used a few grated carrots as well as chopped cashews as decoration. Enjoy!

The carrot cake muffins are

  • vegan
  • egg-free & dairy-free
  • a healthy snack
  • juicy & fluffy
  • perfect for the easter/spring season

More Vegan Cake Ideas

Here you can get to the vegan chocolate cake. Or how about a vegan apple cake?

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Vegan Carrot Cake Muffins

Juicy, vegan and delicious!
Print Recipe
Prep Time 10 mins
Baking Time 30 mins
Total Time 40 mins
Servings 7 Muffins

Ingredients
 

  • 2 carrots
  • 1/2 cup coconut sugar 80 g
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 2/3 cup wholemeal flour 100 g
  • 1 1/4 cups oats 100 g
  • 1/2 cup apple pulp 140 g
  • 1/2 cup margarine 80 g
  • 1/2 tsp. vanilla flavoring
  • coconut oil for greasing

Frosting

  • 1 cup vegan cream cheese 120 g
  • 1 squeeze of lemon juice
  • 1/2 tsp. vanilla flavoring
  • 1/8 cup coconut sugar 20 g

Instructions

  • Preheat the oven to 320 °F (160 °C). Wash and clean the carrots. Then either coarsely grate the carrots or put them in a blender and chop them into small pieces. However, the carrots should not be grated too small.
  • Now first mix all the dry ingredients in a bowl.
  • Then follow with the liquid ingredients: Apple pulp, vegan margarine and 1/2 tsp. vanilla flavoring.
  • Grease a muffin pan with coconut oil. Spread the batter into the mold (about two tablespoons of batter per muffin tin). The batter can be used to bake about 7 muffins.
  • Place in the oven for about 30 minutes.
  • While the muffins are in the oven, it goes to the frosting: For this I use vegan cream cheese. First, blend it briefly with a hand mixer until creamy.
  • Then add 1 squeeze of lemon juice, 1/2 tsp. vanilla flavoring and coconut sugar and blend until creamy.
  • Place the frosting in the refrigerator while the muffins are still in the oven.
  • Remove the muffins from the oven and let cool for a few minutes. Then spread the frosting on top of the muffins. Enjoy!

Nutrition Facts

Calories 298
Carbs 35.1
Protein 5.1
Fat 14.3
Category Desserts, Snacks
Tags dairy-free, egg-free, vegan

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