Fluffy vegan carrot muffins with frosting

This year, I’ve been trying to convert my favourite recipes from the blog to vegan recipes. Today, it was time to work on Dad’s carrot cake, which was not only transformed to vegan but was also made in muffin moulds—and of course, this recipe had to be festive, since Easter is coming. So, these vegan carrot muffins are so fluffy, so delicious, and so aromatic! We served them with a cream cheese frosting, which could be made vegan or not, or skipped entirely. The little hands loved them, he started by eating the frosting every time, then went on to devour the carrot muffin, leaving nothing behind.

What we are going to need

For the carrot muffins

• Carrot. The hidden star of this recipe. You’ll need to grate the carrots finely. If you have an electric grater (in a food processor or kitchen machine), grate them there to save time. I used 4 medium to small carrots. 
• Flour. I used spelt flour in the carrot muffins, which is more nutritious. It can easily be replaced with all-purpose flour if you want. 
• Plant milk. When choosing plant milk, always check the ingredients. They should be few, understandable, and pure. In the vegan carrot muffins, I used oat milk, but you can use any kind of milk you want, plant or animal. If you don’t want to add any milk at all, you can replace the milk with the same quantity of yogurt mixed with water. 
• Walnuts. Just like in the original carrot cake recipe, the walnuts couldn’t be missing from this one either. You should make sure that the nuts are ground very finely in the food processor. You can skip them or use any other nut. 
• Honey. Only for children over the age of one. For younger children, skip it. If you’re used to sweeter tastes, add some more. 
• Spices. Ceylon cinnamon, nutmeg, and cloves. 
• Vinegar. White vinegar or apple cider vinegar. It shouldn’t have any sulphur. 
• Raising agent. Baking powder and baking soda.

For the frosting

• Cream cheese. Use plant or animal, depending on your dietary habits. Check the ingredients here as well. You want to avoid getting cream cheese with carrageenan. 
• Coconut cream. You can find it canned, in most grocery stores. You’ll need to have it frozen the night before, and you’ll use only the solid part. You can skip it. 
• Maple syrup. I prefer using it to honey for frosting because it’s smoother and runnier. 
• Lemon.

Tips

• Easy and simple, the fluffy vegan carrot muffins, can also be transformed into a fluffy vegan carrot cake. In that case, I’d suggest doubling the dosages and adjusting the baking time.
• Don’t open the oven before the first 20 minutes have passed.
• Temperature is different from oven to oven, so check if they’re done by immersing a toothpick. If it’s wet, they need more baking. 
• You can store them in the fridge for 3–4 days. 
• You can store the carrot muffins in the freezer for up to 3 months.

Are you looking for more vegan recipes?

• Vegan banana bread with dates
• Φαβοκεφτέδες φούρνου
• Σιμιγδαλένιος χαλβάς χωρίς ζάχαρη

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.