Carrot Cake Muffins

Moist Carrot Cake Muffins with a creamy Coconut Frosting. Need we say more? Recipe by Vancouver with Love.



  • 1 1/2 tbsp flaxseed + 4tbsp water, mixed and set aside
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 apple, grated
  • 1 1/4 cups grated carrot
  • 1/2 cup almond milk
  • 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup brown rice flour
  • 1 1/4 cups ground almonds
  • 1/3 cup walnuts, chopped
  • 1/3 cup raisins


  • 1 cup coconut cream (Chill a can of high quality coconut milk in the fridge overnight. Use only the hardened cream that separates from the liquid.)
  • ½ cup coconut yoghurt
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract’


  1. Preheat the oven to 350°F/175°C and grease a 12-muffin tin with coconut oil.
  2. In a large bowl, whisk the flaxseed, coconut oil and coconut nectar for 2 minutes until combined.
  3. Add all other ingredients and stir with a metal spoon until combined.
  4. Divide the mixture evenly between the 12 muffin tins and bake for approximately 35-45 minutes (until a knife comes out of the centre of each muffin clean).
  5. Leave the muffins in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack.
  6. To make the frosting, chill a large bowl in the fridge for 10 minutes. Also ensure all ingredients have been refrigerated (if ingredients are different temperatures it causes the frosting to curdle).
  7. Using an electric whisk, beat the coconut cream in the chilled bowl until thick and all lumps are removed.
  8. Slowly add in the yoghurt, coconut nectar, vanilla and lemon juice one at a time, whilst continually whisking until the mixture is light and fluffy (about 3-5 minutes total).
  9. Refrigerate the frosting until ready for use, then using a spoon or icing bag decorate the top of each muffin with it. Enjoy!

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Guest Blogger Elizabeth Emery – Vancouver With Love

Food for me is a passion. I find it strange when people comment on the restrictions of a plant-based diet, because to me there is huge variety in it. In fact, I’m probably more adventurous with food now than I was before I turned vegan. I love colour and vitality in my recipes as well as simplicity and elegance. See all recipes by Elizabeth

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