Easter Carrot Cake Muffins PT40M https://img2.recipesrun.com/201907/2019/1028/b0/e/263163/300x200x50.jpg 8 servings Ingredients: extra cinnamon Walnut pieces 2 tbsp. Squeeze of lemon juice 1 tsp. vanilla extract 3 tbsp. maple syrup 1 tbsp. melted coconut oil 80 ml full fat coconut milk 100 g cashews, soaked in water overnight 50 g walnut pieces 50 g raisins 2 carrots, grated 1 tsp. vanilla extract 50 g coconut oil, melted 1/2 tsp. bicarbonate of soda 1/2 tsp. baking powder 1/4 tsp. grated nutmeg 1 tsp. ground ginger 1 tsp. cinnamon 75 g coconut sugar 75 g oat flour 150 g brown rice flour 1 tsp. apple cider vinegar 240 ml dairy-free milk
back

Easter Carrot Cake Muffins

By Tracy

8 Person
40 Minutes
0 Calories
Packed full of grated carrots, raisins, walnuts and spices, these delicious muffins are a healthier twist on the classic carrot cake, making them an ideal treat this 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!

Ingredients

Topping

  • extra cinnamon

  • Walnut pieces

  • 2 tbsp. Squeeze of lemon juice

  • 1 tsp. vanilla extract

  • 3 tbsp. maple syrup

  • 1 tbsp. melted coconut oil

  • 80 ml full fat coconut milk

  • 100 g cashews, soaked in water overnight

  • 50 g walnut pieces

  • 50 g raisins

  • 2 carrots, grated

  • 1 tsp. vanilla extract

  • 50 g coconut oil, melted

  • 1/2 tsp. bicarbonate of soda

  • 1/2 tsp. baking powder

  • 1/4 tsp. grated nutmeg

  • 1 tsp. ground ginger

  • 1 tsp. cinnamon

  • 75 g coconut sugar

  • 75 g oat flour

  • 150 g brown rice flour

  • 1 tsp. apple cider vinegar

  • 240 ml dairy-free milk

Method

  • 01
    Preheat the oven to 280 degrees C and grease a 6-hole muffin tin. Whisk together the milk and apple cider vinegar and set aside for 10 minutes.
  • 02
    Mix together the flours, coconut sugar, spices, baking powder and bicarb of soda in a bowl.
  • 03
    Pour in the milk mixture along with the coconut oil and vanilla. Mix to form a batter.
  • 04
    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.
  • 05
    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.
  • 06
    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 with cinnamon - and enjoy!

Related Tags

Dessert Recipes
Carrot Cake Recipes
Cake Recipes
Easter Recipes
    Sponsored Links

    Easter Carrot Cake Muffins

    4.6

    ( By Tracy )

    Packed full of grated carrots, raisins, walnuts and spices, these delicious muffins are a healthier twist on the classic carrot cake, making them an ideal treat this 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!
    01 Information
    • Grade medium
    • Serving 8 servings
    • Prep Time 10 Mins
    • Cook Time 30 Mins
    • Total Time 40 Mins
    02 Ingredients
    Topping
    extra cinnamon
    Walnut pieces
    2 tbsp. Squeeze of lemon juice
    1 tsp. vanilla extract
    3 tbsp. maple syrup
    1 tbsp. melted coconut oil
    80 ml full fat coconut milk
    100 g cashews, soaked in water overnight
    50 g walnut pieces
    50 g raisins
    2 carrots, grated
    1 tsp. vanilla extract
    50 g coconut oil, melted
    1/2 tsp. bicarbonate of soda
    1/2 tsp. baking powder
    1/4 tsp. grated nutmeg
    1 tsp. ground ginger
    1 tsp. cinnamon
    75 g coconut sugar
    75 g oat flour
    150 g brown rice flour
    1 tsp. apple cider vinegar
    240 ml dairy-free milk
    03 Method
    Step 1
    Preheat the oven to 280 degrees C and grease a 6-hole muffin tin. Whisk together the milk and apple cider vinegar and set aside for 10 minutes.
    Step 2
    Mix together the flours, coconut sugar, spices, baking powder and bicarb of soda in a bowl.
    Step 3
    Pour in the milk mixture along with the coconut oil and vanilla. Mix to form a batter.
    Step 4
    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.
    Step 5
    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.
    Step 6
    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 with cinnamon - and enjoy!
    04 Author
    Tracy Tracy
    106 Recipes

    Related Recipes

    Recommend Recipes

    Dessert Recipes

    Dessert Recipes

    590 Items
    Cake Recipes

    Cake Recipes

    259 Items
    Carrot Cake Recipes

    Carrot Cake Recipes

    59 Items
    Easter Recipes

    Easter Recipes

    60 Items
    All Recipes

    All Recipes

    Items
    Sponsored Links