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!
Tags dairy-free, egg-free, vegan
Vegan Carrot Cake Muffins from healthy-decisions.com | Link: https://healthy-decisions.com/vegan-carrot-cake-muffins-recipe/