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!!
Healthy Carrot Cake Muffins
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.
The carrot cake 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 also 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. 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.
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!
What’s in Carrot Cake Muffins?
To make this vegan muffin recipe, you’ll need:
- Egg replacer of choice
- Granulated sugar
- So Delicious Dairy Free Organic Almondmilk
- Coconut oil
- Vanilla extract
- All-purpose flour
- Baking powder
- Grated carrots
- Raisins and/or walnuts (optional)
How to Make Carrot Cake Muffins
Simply whisk together the wet ingredients, then add in the dry. Fold in the grated carrots and raisins last, then divide the vegan muffin batter between 10 greased muffin cups.
Bake the healthy carrot cake muffins until the 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 the vegan muffins to cool in their pan for about 10 minutes before removing and placing on a rack to cool completely. These carrot cake muffins would be great to serve at your family’s Easter breakfast, but they’re also tasty year-round!
Can I Make These Muffins Gluten-Free?
Perhaps, but I’ve only ever made the recipe as written. If you make these vegan carrot cake muffins gluten-free, please leave me a comment below letting me know how they turned out.
Can I Freeze Carrot Cake Muffins?
Yes, these healthy muffins freeze very well! To thaw, place on your counter to come to room temperature or reheat gently in the microwave.
Tips for Making Carrot Cake 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.
For extra visual appeal, sprinkle some extra grated carrots and raisins (if using) on top of the muffins just before baking them. It just makes them a little cuter!
These healthy carrot cake muffins are delicious as is, but you could also enjoy them warm with butter or jam.
I have a video showing exactly how I make these unbelievably delish muffins.
Pin This Recipe
- 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)
- 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).
- To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
- Add the flour, baking powder, cinnamon, allspice, cloves, nutmeg, salt, and stir until just combined; don’t overmix.
- Add the carrots, optional raisins, and stir to combine. The batter is on the thicker side by design.
- 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.
- 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.
Amount Per Serving: Calories: 148Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 177mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 2g
More Carrot Cake Recipes:
Salted Caramel Carrot Cake with Cream Cheese Frosting – Soft, tender carrot cake infused with salted caramel sauce and topped with tangy cream cheese frosting is the ULTIMATE in decadence!! Calling all carrot cake fans, you will LOVE this version!!
Carrot Apple Bread — Carrot cake with apples added and baked as a bread so it’s healthier! Super moist, packed with flavor, fast and easy!
Carrot Cake Loaf with Cream Cheese Frosting – Soft, moist carrot cake that’s baked as a loaf. So much faster & easier than baking a cake!
Carrot Apple Cream Cheese Tunnel Cake with Cream Cheese Frosting – If you like carrot cake, you’re going to LOVE this version that includes apples and a tunnel of cream cheese that runs through the center!!
Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting – My favorite foolproof recipe for soft, moist, flavorful carrot cake cupcakes!
Soft and Chewy Spiced Carrot Cake Cookies – Tons of texture and so moist with zero cakiness. Eat your vegetables by way of healthy cookies!
Carrot Banana Bread — Easy, no-mixer, super soft bread that reminds me of carrot cake but healthier! Perfect for springtime, Easter or ripe bananas!
Soft Carrot Cake Bars with Cream Cheese Glaze – Super soft bars that taste like blondies packed with chewy carrots! So good & a must-make!