Carrot Cake Muffins
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Jessica in the Kitchen · by Jessica Hylton★ 4.8 (4)

Carrot Cake Muffins

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 6%
CARBS 45G67% OF CAL
2G FIBER0G ADDED0G INTRINSIC15G OTHER27G TOTAL SUGAR
FAT 9G30% OF CAL
4G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender carrot cake muffins with warm spices, topped with cream cheese frosting. Moist and flavorful, gluten-free and vegan-friendly.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • ¼ cup oil ((60g) melted coconut oil, olive oil or avocado oil)
  • 1 cup sugar ((200g) brown, coconut or cane sugar )
  • ¼ cup vegan yogurt ((57g) )
  • ¾ cup vegan milk ((180mL) )
  • 1 teaspoon vinegar (for a buttermilk effect)
  • 2 cups all purpose gluten free flour mix
  • 1 tablespoon baking powder ((14.4g))
  • ½ teaspoon baking soda ((3g))
  • 1 teaspoon sea salt ((5.6g))
  • 1 teaspoon cinnamon ((2.3g) or 1 ¾ teaspoons pumpkin pie spice for all the spices listed)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon vanilla extract
  • ¼ cup unsweetened applesauce (or Bob's Red Mill Egg Replacer equivalent)
  • ¼ cup raisins ((72g))
  • 1 cup shredded carrot
  • ½ cup walnuts ((50g))
  • extra raisins and walnuts to top the muffins for looks
  • 1 ½ tablespoons vegan milk
  • 1/2 cup organic powdered sugar
  • 1 tablespoon vegan cream cheese (softened, optional)
PREP
13M
SODIUM
103MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.