Description
Moist vegan carrot muffins with creamy vegan cream cheese frosting. Perfect for breakfast, brunch, or a sweet treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup grated carrots, packed
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- 4 ounces vegan cream cheese, softened
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons plant-based milk (almond, soy, or oat milk)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate, large bowl, whisk together the sugar, oil (or melted coconut oil), vanilla extract, and applesauce.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the grated carrots, walnuts/pecans (if using), and raisins (if using).
- Fill each muffin cup about 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened vegan cream cheese and vegan butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract. Then, add the plant-based milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Beat the frosting for an additional 2-3 minutes until it is light and fluffy.
- Once the muffins are completely cool, frost them with the vegan cream cheese frosting.
- If desired, decorate the muffins with chopped walnuts, pecans, shredded carrots, or a sprinkle of cinnamon.
- For best results, chill the frosted muffins in the refrigerator for at least 30 minutes before serving.
Notes
- Don’t Overmix: Overmixing the batter can lead to tough muffins. Mix until just combined.
- Use Room Temperature Ingredients: For the frosting, make sure your vegan cream cheese and butter are softened to room temperature for a smooth and creamy texture.
- Adjust Sweetness: If you prefer a less sweet frosting, reduce the amount of powdered sugar.
- Storage: Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: You can freeze the unfrosted muffins for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes