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’
- Preheat the oven to 350°F/175°C and grease a 12-muffin tin with coconut oil.
- In a large bowl, whisk the flaxseed, coconut oil and coconut nectar for 2 minutes until combined.
- Add all other ingredients and stir with a metal spoon until combined.
- 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).
- Leave the muffins in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack.
- 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).
- Using an electric whisk, beat the coconut cream in the chilled bowl until thick and all lumps are removed.
- 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).
- Refrigerate the frosting until ready for use, then using a spoon or icing bag decorate the top of each muffin with it. Enjoy!
Have you made this recipe?
Share a photo and tag us - @veganeasy — we can't wait to see it!
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