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
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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
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    Easter Carrot Cake Muffins

    4.7

    ( 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

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