Easter Carrot Cake Muffins Recipe

Easter Carrot Cake Muffins Recipe
Recipe by
Gluten Free, Vegan, Dairy Free
Keep in an airtight container for up to 3 days.

Packed full of grated carrots, raisins, walnuts and spices, these delicious Carrot Cake Muffins are a healthier twist on the classic carrot cake, making them an ideal treat for Easter. Made with brown rice and oat flour for higher fibre content and slow-release carbohydrates, as well as a creamy topping made from cashew nuts, you’d never guess these goodies were vegan and free from dairy, gluten and refined sugar. Enjoy as a snack, dessert or even for breakfast! 

  • Oven
  • 6-Hole Muffin Tin
  • Whisk
  • Mixing Bowl
  • Wooden Spoon
  • Cooling Rack
  • Food Processor or Blender
  • Teaspoon


  1. Preheat the oven to 180 degrees C and grease a 6-hole muffin tin.
  2. Whisk together the milk and apple cider vinegar and set aside for 10 minutes.
  3. Mix together the flours, coconut sugar, spices, baking powder and bicarb of soda in a bowl.
  4. Pour in the milk mixture along with the coconut oil and vanilla. Mix to form a batter.
  5. Fold in the grated carrot, raisins and walnut pieces. Divide the mixture between the muffin holes and spoon in to reach the top. Bake for 15-20 minutes then leave to cool.
  6. Meanwhile make the topping by placing the drained cashews, coconut milk, coconut oil, maple syrup, vanilla and lemon juice in a high-power food processor or blender and whizz up for a few minutes until quite thick and smooth. Chill until needed.
  7. Once the muffins have cooled, place on a wire rack/board and spoon over some of the frosting on each. Top with a walnut piece, sprinkle of cinnamon, edible flowers - and enjoy!
Easter Carrot Cake Muffins Recipe Easter Carrot Cake Muffins Recipe Easter Carrot Cake Muffins Recipe

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12 March 2018 - 2:54pm