
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!
Equipment
- Oven
- 6-Hole Muffin Tin
- Whisk
- Mixing Bowl
- Wooden Spoon
- Cooling Rack
- Food Processor or Blender
- Teaspoon
Ingredients
For the muffins
- 240ml Dairy-Free Milk
- 75g Oat Flour
- 1 Tsp Ground Ginger
- 1/4 Tsp Grated Nutmeg
- 1/2 Tsp Baking Powder
- 1/2 Tsp Bicarbonate of Soda
- 1 Tsp Vanilla Extract
- 2 Carrots (grated)
- 50g Raisins
For the topping
- 80ml Full Fat Coconut Milk
- 1 Tsp Vanilla Extract
- Squeeze of Lemon Juice
- Edible Flowers
Method
- Preheat the oven to 180 degrees C and grease a 6-hole muffin tin.
- Whisk together the milk and apple cider vinegar and set aside for 10 minutes.
- Mix together the flours, coconut sugar, spices, baking powder and bicarb of soda in a bowl.
- Pour in the milk mixture along with the coconut oil and vanilla. Mix to form a batter.
- 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.
- 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.
- 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!
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