Vegan Carrot Cake Muffins
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Averie Cooks · by Averie Sunshine★ 4.5 (21)

Vegan Carrot Cake Muffins

NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 5%
CARBS 26G60% OF CAL
2G FIBER9G OTHER15G TOTAL SUGAR
FAT 7G35% OF CAL
5G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual carrot cake muffins flavored with cinnamon and warm spices, studded with raisins. A healthier baked good that tastes like classic carrot cake.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 large egg OR equivalent amount of egg replacer product to keep vegan (use your favorite brand)
  • 3/4 cup granulated sugar
  • 1/2 cup So Delicious Dairy Free Organic Almondmilk (I used Vanilla but Original or Unsweetened may be substituted)
  • 1/4 cup + 1 tablespoon melted coconut oil (vegetable, or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup + 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 1/4 to 1/2 teaspoon ground cloves
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt (or to taste)
  • 3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
  • optional 1/2 cup raisins (I used a raisin blend, plus a few more for sprinkling on top (1/2 cup chopped walnuts may be substituted))
PREP
10M
SODIUM
82MG
ESTIMATE
COMPLETE

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