Download my Autumn Wellness E-book

Carrot Cake muffins

This is based on a traditional carrot cake recipe but baked into individual paper cases. The recipe also contains a large amount of grated carrot so they can stay deliciously moist.

Method

Pre-heat the oven to 180C /160C Fan

Line a 12 hole muffin tin with paper cases. In a large mixing bowl mix the sugar, flour, bicarbonate of soda, spices and orange zest.

In a separate bowl mix the wet ingredients. Add the wet to the dry ingredients and mix to combine. Do not overmix, a few small lumps is fine.

Finally fold in the grated carrots and sultanas. Divide between the muffin cases and bake for 20 minutes.

They are done when a toothpick inserted comes out clean.

Transfer to a cooling rack and allow to cool completely before topping with the cream, cheese icing.

To make the icing, beat the vegan butter and icing sugar together until light and fluffy and then the plant based cream cheese and vanilla.

Beat well to combine and keep at room temperature until needed.

Ingredients

175g light brown sugar


200g GF self raising flour - I use Dove's Farm which gives great results


1 teaspoon bicarbonate of soda


1 teaspoon mixed spice


1 teaspoon of cinnammon


Zest of 1 orange


2 eggs


150 ml sunflower oil


200g carrots grated


50g sultanas


Cream cheese icing -


100g softened vegan butter


300g plant based cream cheese at room temperature I use 'Violife'


100g icing sugar


1 teaspoon vanilla extract


Serves: Makes 12 small or 8 large


Dietaries: Vegan

Method

Pre-heat the oven to 180C /160C Fan

Line a 12 hole muffin tin with paper cases. In a large mixing bowl mix the sugar, flour, bicarbonate of soda, spices and orange zest.

In a separate bowl mix the wet ingredients. Add the wet to the dry ingredients and mix to combine. Do not overmix, a few small lumps is fine.

Finally fold in the grated carrots and sultanas. Divide between the muffin cases and bake for 20 minutes.

They are done when a toothpick inserted comes out clean.

Transfer to a cooling rack and allow to cool completely before topping with the cream, cheese icing.

To make the icing, beat the vegan butter and icing sugar together until light and fluffy and then the plant based cream cheese and vanilla.

Beat well to combine and keep at room temperature until needed.

More Recipes


breakfast


VEGAN, GF

Quinoa porridge with apple blackberry compote and quinoa crunch

This is a delicious and warming breakfast for when the weather turns cold. Also, thanks to the quinoa, this is also high in protein and totally gluten free.

Read More

snacks


VEGAN

Vegan Mocha Cookies

Read More

sweets


VEG

Pumpkin Pie

Need something delicious to rustle up for Halloween? Why not try my new pumpkin pie recipe? Super simple and perfect for Autumn.

Read More