These vegan Carrot Cake Muffins 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.
150mlcoconut milkyou can replace this with any plant-based milk of your choice!
1tablespoonapple cider vinegar
1teaspoonmilled flaxseeds
3teaspoonwater
350gall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
1teaspooncinnamon
½teaspoonginger powder
170gbrown sugar
1teaspoonvanilla extract
170gcoconut oil
2-3largeshredded carrot
For the topping:
85gcoconut oil
½teaspoonlemon juice
1teaspoonvanilla extract
½teaspoonapple cider vinegar
340gpowdered sugaricing sugar
1teaspoonsoy milk
Instructions
Mix the coconut milk and the apple cider vinegar and set aside in the fridge to curdle.
In the meantime, blend the flax seeds and 3 teaspoon of water in a small bowl and also set this aside into the fridge. This will be your egg replacer in the recipe.
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.
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.
Preheat your oven to 340°F (170°C) and grease a muffin tin with a little coconut oil, then equally divide your dough between 12 muffin holes. Transfer them to the preheated oven and bake for 15-18 minutes or until risen and golden, then remove them from the oven.
Let the muffins 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.
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!
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.