Vegan Carrot Cake Muffins

Vegan carrot cake muffins offer a delicious twist on the classic carrot cake, perfect for a snack or dessert. Without any trace of eggs, milk, cream or butter! These muffins are packed with freshly grated carrots, adding moisture and natural sweetness. Spices like cinnamon and cardamom give them a warm, comforting flavor. Adding walnuts pieces provides a satisfying crunch, while raisins add extra sweetness and a lot of texture.

Ingredients of Vegan Carrot Cake Muffins

The ingredients of these vegan carrot cake muffins are as simple as they can get! We start off with flour and vegan milk (oat milk was my choice, but any vegan milk will do the trick!), a neutral vegetable oil (coconut and sunflower oil) and then add carrots for extra juiciness, but also plenty of spices for a packed flavorful dessert. Cinnamon, cardamom and orange zest are a match made in heaven for these vegan muffins. So the final dessert is moist, flavorful, absolutely delicious. The walnut crunch on top brings them up a notch, adding a touch of even more texture and taste.

Vegan Carrot Cake Muffins

These vegan carrot muffins feature a delightful blend of spices and textures. Made with sunflower and coconut oil, oat milk, orange zest, and juice, they are perfectly moist and flavorful. The muffins are topped with a crumbly mixture of brown sugar, ground walnuts, and cinnamon, adding a delicious crunch.

Servings :14 pieces

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Ingredients

  

Crumble

• 30 g light brown sugar
• 30 g ground walnut kernels
• 45 g all-purpose flour
• 0.5 g salt
• 0.5 g ground cinnamon
• 30 g sunflower oil

Muffin batter

• 60 g sunflower oil
• 60 g coconut oil
• 130 g oat milk
• 5 g vanilla extract
• Zest of 1 orange
• 15 g orange juice
• 140 g light brown sugar
• 210 g all-purpose flour
• 3 g baking soda
• 4 g baking powder
• 2 g salt
• 2 g ground cinnamon
• 1 g ground star anise
• 1 g ground ginger
• 1 g ground cardamom
• 140 g grated carrots
• 80 g ground walnut kernels
• 40 g raisins (optional)

Instructions

 

Crumble

• Mix all ingredients in a bowl until combined.
• The final mix should be crumbly. Place aside until needed.

Muffins batter

• Combine oils, oat milk, vanilla, orange zest, and juice in a bowl.
• In another bowl, mix flour, baking powder, baking soda, salt, and spices plus ground walnuts.
• Pour wet ingredients into dry ingredients and mix lightly.
• Add grated carrots and raisins, folding with a spatula.
• Fill muffin cases (placed in a muffin tray) with 55-60 g of batter each.
• Top with crumble, dividing it equally. Bake at 180°C for 15-20 minutes.
• Enjoy!

Equipment

• Kitchen scale
• Mixer
• Grater
• Kitchen machine
• Spatulas
• Bowls
• Muffins tray
• Muffins paper
• Ice cream scoop
• Oven

Keyword Cardamom, Carrots, Cinnamon, Ginger, Orange zest, Star anise