Vegan Carrot Cake Muffins Recipe

You’re going to love eating these Carrot Cake Muffins for breakfast. These muffins are a tasty stand-in. Moist and tender, studded with grated carrots.

If you’ve known me for a while then you are probably aware that I am a total sucker for any kind of Vegan Carrot Cake Muffins Recipe (& pretty much everything Carrot Cake Muffins flavoured of any form!)

There’s just something magical in that sweet treat that also happens to include 1 of your 5 a day 😉 And when I was thinking of Easter recipes, this one came to my mind right away. Though I do wonder how I’ve made the connection between Easter and Vegan Carrot Cake Muffins in my mind… after all it’s not the typical choice for Easter and I think it was most likely down to Easter bunnies and the carrots they eat… but hey: it’s a connection!

Instead of creating an entire carrot cake (cause hey, we already have a recipe for that!) I chose to go with a Vegan Carrot Cake Muffins recipe this time – they’re the perfect bring-along foodie item to share with friends and family. I don’t know about your family, but for my parents, it was always a tradition to visit family on Easter – or on the other hand to invite them to our house, so my Mum would pretty much spend a day in the kitchen to create delicious, festive bakes alongside a number of other delicious items, but let’s leave those for another time, shall we?


What you’ll need to make this Vegan Carrot Cake Muffins Recipe


  • Coconut milk (you can replace this with any plant-based milk)
  • Apple cider vinegar (I used Mr Organic)
  • Milled flaxseeds
  • Water
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Ginger powder
  • Brown sugar
  • Vanilla extract
  • Coconut oil
  • Shredded carrots

For the topping:

  • Coconut oil
  • Lemon juice
  • Vanilla extract
  • Apple cider vinegar
  • Powdered sugar (aka. icing sugar)
  • Soy milk


How to make Vegan Carrot Cake Muffins

To start with, mix together the coconut milk and apple cider vinegar. Then put it in the fridge and give it some time to curdle. Whilst waiting for that to happen, put your flax seeds in a small bowl and blend them with 3 teaspoons of water and let it rest in the fridge alongside your milk and vinegar mixture – this is going to be your egg replacement. 

Now, get a big bowl and sieve your flour, baking soda and baking powder, then add your cinnamon and ginger powder, just to give a little kick to the mix. If you’re using fresh ginger, be sure to only use a little bit of it and combine it with your wet ingredients, instead of the dry ones. 

Next, go and get another bowl (a small one this time) and mix together the brown sugar, vanilla extract and melted coconut oil. When ready, add this sweet and sticky mixture to your flour mix, alongside your shredded carrots. Be sure to thoroughly blend the carrots with the mixture, I’d suggest using a spatula for this. 

Cooking your Vegan Carrot Cake Muffins

Now that you’ve got your dough, it’s time to grease up your muffin tin with some coconut oil. Distribute your dough equally across 12 muffin compartments. Extra tip: If, like me, you’re using a non-stick tin and have greased it with coconut oil you don’t have to worry about using muffin lining (unless you want to that is!) 

After 20 minutes in the oven, be sure to let your muffins cool down completely before adding any topping. This really important, otherwise the icing won’t be able to set and it will just end up running down the sides! 

Vegan carrot cake muffins on a white tray, one in focus cut in half with chocolate coming out of it

Make a topping for your vegan muffins 

Firstly, mix together your remaining ingredients with a little melted coconut oil until you’ve got a smooth and creamy consistency. It’s important to make sure that you’re coconut oil has melted properly beforehand to ensure that your topping is thick and doesn’t run down the sides!

If it does feel a little runny, don’t panic, just add some extra icing sugar until its thick and smooth. 

Now that you’ve got your topping, grab a spoon and drizzle it over each muffin individually, or if you’ve got a piping bag you can use that to make a pretty pattern. When it comes to decorating cakes, it’s really up to you how you want to do it and this should be a personal (and maybe even the most fun) part of baking! 

For me, I love adding a sprinkle of shredded carrots, walnuts or even some grated coconut!

These Vegan Carrot Cake Muffins are:

  • 100% Vegan
  • Dairy Free
  • Egg Free
  • Nut Free (apart from coconut)
  • Adapt-able to become gluten free – simply switch to a gluten-free flour blend
  • Super moist and delicious
  • Simple to recreate
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Vegan Carrot Cake Muffins

  • Author: Romy
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 10 servings 1x
  • Category: Recipes
  • Method: Breakfast
  • Cuisine: Vegan


These vegan Carrot Cake Muffin are simply the perfect sweet treat! I love creating these for Easter, but they’re tasty any time of the year – if we’re completely honest 😉





  • 150ml coconut milk (you can replace this with any plant based milk of your choice!)
  • 1 tbsp apple cider vinegar (I used Mr Organic)
  • 1 tsp milled flaxseeds
  • 3 tsp water
  • 350g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • 170g brown sugar
  • 1 tsp vanilla extract
  • 170g coconut oil
  • 23 large, shredded carrot

For the topping:

  • 85g  coconut oil
  • 1/2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 340g powdered sugar (icing sugar)
  • 1 tsp soy milk


  1. Mix the coconut milk and the apple cider vinegar and set aside in the fridge to curdle.
  2. In the mean time blend the flax seeds and 3 tsp of water in a small bowl and also set this aside into the fridge. This will be your egg replacer in the recipe.
  3. Sieve the flour along with the baking powder and baking soda into a big bowl, then add the cinnamon and ginger powder. If you are using fresh ginger instead of the powdered version, make sure to only use a small amount and blend it into your wet ingredients for the recipe.
  4. In a separate small bowl combine the brown sugar with the vanilla extract and melted coconut oil and add it to the flour mixture. Also mix in the shredded carrots and blend well using a spatula.
  5. Grease a muffin tin with a little coconut oil, then equally divide your dough between 12 muffin holes. If you have greased the tin and are using a non-stick version (I bought mine at Lakeland) it is not necessary to use muffin lining – unless you absolutely want to of course!.
  6. Once the muffins come out of the oven, let them cool down completely before adding the topping. This is vital as the warmth of the muffins will otherwise keep your topping liquid and it will simply run down the sides of the muffins.
  7. Now onto the topping: Blend the melted coconut oil with the rest of the ingredients until you get a smooth and creamy texture. Make sure that the coconut oil is properly melted beforehand and that your mix is thick and not runny. If it’s too runny simply try adding a little more powdered sugar until a smooth but thick consistency is achieved. To get your topping onto the muffins you can simply use a large spoon to pour it over the individual muffins, or use a piping bag if you’re into making a pretty pattern – completely down to you!
  8. Feel free to decorate your carrot cake to your liking – my personal favourite is shredded carrot and walnuts, but shredded coconut it also very tasty! Leave the muffins out for the topping to dry completely until transferring to the fridge.
  9. And finally the most important part: enjoy!


  • Serving Size: 10
  • Calories: 362
  • Sugar: 30g
  • Sodium: 236.8mg
  • Fat: 22g
  • Carbohydrates: 39.4g
  • Protein: 2.9g
  • Cholesterol: 50.7mg

Keywords: carrot cake muffins,carrot cake muffins recipe

If you love baking eater treats (or you just love baking!) why not try these recipes? 


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