Published:
Jun 3rd 2023
by 
Last updated: Dec 22nd 2024
These Carrot Cake Muffins are super easy to make and so delicious. They are also moist yet light and fluffy. The carrot cake muffins are made with almond flour and coconut flour, making them gluten-free. They are also made with flaxseeds, vegan butter, and vegan cream cheese, making them vegan-friendly. Of course, now you can skip the cream cheese frosting, but if you make carrot muffins, why not go all the way? Either way, you will end up with tasty muffins that can be eaten for breakfast, a snack, and even dessert. Serve with a nice cup of Cinnamon Tea.
Why is butter not used in carrot cake?
Cakes made with oil have a moister texture. Cakes made with butter have a slightly drier texture. This is why oil is the choice of fat for making carrot cake.
Why is my carrot cake not moist?
The ratio of fat to flour may be off. If there is too much flour in the carrot cake muffin batter and not enough fat, the muffins will have a dry texture.
Is carrot cake fattening?
Carrot cake does have healthy ingredients like carrots, apples, raisins, and walnuts. All of these ingredients are good for the body. However, carrot cake contains many calories, which doesn't make it ideal for weight loss or maintenance. So it's best to eat carrot cake occasionally and in moderation.
How many calories is a carrot cake muffin?
There are 370 calories in each carrot cake muffin.
Time & Serves
Ingredients
3 tablespoons Ground Flaxseeds
9 tablespoons Water
1 3/4 cups Almond Flour
1/4 cup Coconut Flour
1/4 teaspoon Salt
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1 tablespoon Baking Powder
3/4 cup Sugar-Free Sweetener
3/4 cup Canola Oil
2 cups Carrots, shredded
1 medium Apple, peeled, cored, shredded
1/2 cup Raisins
1/4 cup Walnuts, chopped
4 ounces Vegan Cream Cheese, softened
1/2 cup (1 stick) Unsalted Vegan Butter, softened
1 cup Powdered Sugar Substitute
1 teaspoon Pure Vanilla Extract
1/2 cup chopped Walnuts
Instructions
Preheat oven to 375 °F, then prepare muffin pan with muffin liners.
Whisk the flaxseeds and water in a small bowl until combined. Set it aside and let sit for 5 minutes until it thickens.
Whisk the almond flour, coconut flour, salt, cinnamon, nutmeg, and baking powder in a medium bowl until combined.
Whisk the sugar-free sweetener, canola oil, and flaxseed mixture in a large bowl until combined.
Next, add the almond flour mixture to the wet mixture. Mix until combined.
Fold in the carrots, apples, raisins, and walnuts into the carrot cake muffin batter.
Scoop the carrot cake muffin batter into the prepared pan, filling each muffin liner 2/3 complete.
Bake the carrot cake muffins for 18–20 minutes until a toothpick inserted into the carrot cake muffin comes out clean. Let the carrot muffins cool in the pan for 5 minutes. Then place the carrot cake muffins on a wire rack to cool completely.
Place the vegan cream cheese and butter in an electric mixer and mix until combined.
Add the powdered sugar substitute and pure vanilla extract and mix until it is creamy and smooth.
Spread the cream cheese frosting onto each cupcake using an offset spatula and top with walnuts.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment