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Vegan Carrot Cake Muffins

  • 35m
  • Easy
  • Portions: 12
  • 16 Ingredients

These vegan carrot cake muffins are light, fluffy and deliciously moreish. Topped with a vegan cream cheese frosting, they're guaranteed to go down a treat.

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    289 kcal
  • Protein
    4 g
  • Carbohydrate
    34 g
  • Fat
    16 g
  • Energy
    289kcal
  • Protein
    4g
  • Sodium
    185mg
  • Carbohydrate
    34g
  • of which: sugars
    15g
  • Fibre
    2g
  • Fat
    16g
  • of which: saturates
    12g

Ingredients

Portions: 12
  • 150ml Wunda
  • 1 tbsp apple cider vinegar
  • 1 tsp milled flaxseed
  • 1 tbsp water
  • 1 tsp mixed spice
  • 260g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 120g coconut oil, softened
  • 120g caster sugar
  • 150g carrots, grated
  • 1 orange, zested
  • 200g vegan cream cheese alternative, very well chilled
  • 2 tbsp maple syrup
  • ½ tsp vanilla bean extract
  • Extra orange zest, to decorate

Steps

1. LINE

1m

Line a 12-hole muffin tray lined with muffin cases.

2. PRE-HEAT

1m

Heat oven to 200˚C, (180˚C for a fan oven), gas mark 5.

3. STIR

2m

Stir the Wunda and apple cider vinegar together in a jug and set aside for 15 minutes to form a buttermilk.

4. MIX + SIFT

5m

In a small bowl, mix the milled flaxseed with water and set aside. Sift the mixed spice, flour, baking powder, bicarb and salt into a bowl and whisk together.

5. WHISK

6m

In a stand-mixer, whisk together the coconut oil and caster sugar for 5 minutes until light and fluffy. Add the remaining ingredients and fold together to form a batter, then fold through the grated carrots.

6. SCOOP

20m

Using an ice-cream scoop, scoop the muffin mix into each of the muffin cases, alternatively split the batter between them with two spoons. Bake for 20 minutes.

7. COOL + FROST

15m

Leave the muffins in the tray for ten minutes, then remove to a cooling rack to cool. Mix together the frosting ingredients until smooth. Spread the icing on top of the cooled cakes and top with extra orange zest to decorate.