Vegan Carrot Cake Muffins

Vegan Carrot Cake Muffins – Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

Vegan Carrot Cake Muffins - Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you're looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

I haven’t make a carrot cake recipe in awhile and since it’s that time of year when I start thinking about carrot cake, I knew it was time.

Rather than making a decadent cake with cream cheese frosting, I made carrot cake-inspired muffins so I can enjoy them for breakfast too. Cake is delicious for breakfast but you know.

MY OTHER RECIPES

Vegan Carrot Cake Muffins - Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you're looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

The muffins are soft, tender, springy, super moist, and accidentally vegan. They’re so easy and you don’t even need a mixer.

I adapted my recipes for Vegan Peanut Butter Chocolate Chip Muffins and Skinny Vegan Chocolate Chip Muffins to make the vegan carrot cake muffins. You’d never guess they were vegan unless someone told you.

There’s no butter and instead I used coconut oil because the flavor complements the naturally sweet carrots beautifully, but you can use canola or vegetable oil.

I used So Delicious Dairy Free Organic Almondmilk. So Delicious Almondmilks are USDA certified organic, non-GMO project verified, and certified vegan.

There are no artificial flavors, sweeteners, or preservatives, and each flavor is gluten-free, soy-free, carrageenan-free, dairy-free, and has 7 ingredients or less.

Vegan Carrot Cake Muffins - Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you're looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

It’s so refreshing to read a label with only a handful of ingredients on it and that’s because every ingredient has a purpose.

They start with lightly roasted organic almonds and a touch of creamy cashews with real vanilla or organic coconut sugar to craft deliciously simple and satisfying almondmilks.

Vegan Carrot Cake Muffins - Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you're looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

The recyclable bottles are made from at least 80% plants and keeps the almondmilk fresh while reducing the dependence on fossil fuels.

So Delicious Almondmilk is now available at Target. Keep that in mind the next time you’re on a Target run. Don’t forget the almondmilk when you’re wandering the aisles and throwing everything else into your cart.

Random sidebar but I totally love the Target dollar bins. Before Christmas I found some scarves for $3 each that are like small blankets and they are my new favorite airline travel blankets. Thank you Target.

Target is having a 20% off Cartwheel promotion, available 02/18/18 to 03/17/18.

Target

Back to the muffins. Be sure to grate your own carrots on a box grater and don’t use pre-grated carrots in bags. They tend to have a texture that I don’t love in carrot cake. It’s definitely worth it to spend a minute grating your own.

Vegan Carrot Cake Muffins - Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you're looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

I have a video showing exactly how I make these unbelievably delish muffins.

Vegan Carrot Cake Muffins

Vegan Carrot Cake Muffins – Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

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Ingredients:

  • 1 large egg OR equivalent amount of egg replacer product to keep vegan (use your favorite brand)
  • 3/4 cup granulated sugar
  • 1/2 cup So Delicious Dairy Free Organic Almondmilk(I used Vanilla but Original or Unsweetened may be substituted)
  • 1/4 cup + 1 tablespoon melted coconut oil, vegetable, or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup + 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 1/4 to 1/2 teaspoon ground cloves
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
  • optional 1/2 cup raisins (I used a raisin blend), plus a few more for sprinkling on top (1/2 cup chopped walnuts may be substituted)

Directions:

  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan in 10 cavities (you’re making 10 rather than 12 muffins unless your pan runs small); set aside. (I don’t prefer the cosmetic look of muffin liners).
  2. To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
  3. Add the flour, baking powder, cinnamon, allspice, cloves, nutmeg, salt, and stir until just combined; don’t overmix.
  4. Add the carrots, optional raisins, and stir to combine. The batter is on the thicker side by design.
  5. Divide batter equally among the 10 cavities of the prepared pan. Each cavity should be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Tip – Sprinkle a few carrot shreds on top of each muffin and if you’re using raisins, add a couple extra raisins to the tops of each muffin for visual appeal.
  6. Bake for about 20 to 22 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Adapted from Vegan Peanut Butter Chocolate Chip Muffins and Skinny Vegan Chocolate Chip Muffins

Only Eats

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 This is a sponsored conversation written by me on behalf of So Delicious Dairy Free. The recipe, text, images, video, and opinions expressed are my own. #SoDelciousAlmondmilkTarget 

24 comments on “Vegan Carrot Cake Muffins”

  1. I know what you mean about pre shredded carrots. They are more like julienne carrots than shreds. These sound wonderful for breakfast!!

  2. Mmm, coconut oil would be perfect in these!

  3. Yum these sound delicious love how easy they are. And don’t get me started on the target dollar section LOL

  4. The nutritional infoufor the carrit muffin says 2 calories per serving.
    What is the correction?

    • It’s an automated program that clearly has its limitations. If you would like to add up all the calories/stats for all the ingredients and divide by the number of servings you get, that will allow you to achieve the correct data. I don’t have time. Enjoy!

  5. I am a huge fan of carrot cake, so I know that I will love these carrot cake muffins! love that they are vegan and a healthier option, great recipe :)

  6. These muffins look so yummy!

  7. Made these today and loved them! Thanks for the great recipe!

  8. Hi, do you think I could use paleo blend flour? thanks

  9. I absolutely love these muffins. The whole family does. Friend made recipe using almond flour and was just as pleased with them. Would love to see more recipes under 100 calories and also some gluten free ones.

    Rating: 5
  10. I made these today with my 4 yo and 6 yo daughters, we have a new favorite muffin! These are absolutely delicious and so very easy to make! Thank you for sharing this recipe!

    Rating: 5

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