One of my all-time favourite desserts is carrot cake. Naturally I had to make a vegan and gluten-free version. So this Easter weekend, I made the most delicious carrot cake muffins with sweet cashew cream. They were so easy to make and tasted absolutely amazing. They are light, fluffy and full of flavour. Read on to find out how to make them. I also put the recipe for the sweet cashew cream in this blog post.
Sweet Cashew Cream
Step 1: To make the sweet cashew cream, soak 140 g of cashews for 30 minutes in boiling water. Then drain and rinse them.
Step 2: Add the cashews into a high speed blender or food processor along with 3 tbsp maple syrup, 120 ml plant milk (oat, cashew or almond), 2 tbsp lemon juice, 1 tsp vanilla and a pinch of salt. Blend until smooth.
This Carrot Cake Muffins recipe is:
- Light and fluffy
- Quick and easy
- A delicious snack
- Perfect for afternoon tea!
More sweet vegan dessert recipes to try:
- Healthy Banana Bread
- Apple Sauce Cake
- Strawberry Yogurt Pancakes
- Peanut Butter Banana Oat Pancakes
- Apple Pie Pancakes
- Berry Baked Oats
- Apple Cinnamon Baked Oats
- Peanut Butter Cookies
If you try this easy carrot cake muffins recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Carrot Cake Muffins
- 1 High Speed Blender optional
- 40 g walnuts chopped
- 1 carrot shredded
- 2 tbsp ground flaxseeds for the flax egg
- 5 tbsp water for the flax egg
- 120 ml oat milk gluten-free
- 1 banana mashed
- 100 g coconut sugar
- 1 tsp vanilla
- 30 g tapioca starch
- 75 g almond flour
- 160 g oat flour gluten-free
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- Preheat oven to 220℃.
- In a small bowl, combine the ground flaxseeds and water and let the mixture sit for 10 minutes until thickened. This will be your flax egg.
- In a large bowl or blender, mash banana until pureed. Add in the oat milk, flax egg, coconut sugar and vanilla and mix to combine.
- Add in the oat flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg and salt and fold everything together. Make sure not to overmix the batter. Then fold in the shredded carrots and chopped walnuts.
- Divide the batter into muffin tins and bake in the oven at 220℃ for 5 minutes. Then turn down the heat to 180℃ and bake for another 20 minutes or until the muffins are cooked through.
- Allow the muffins to cool completely.