Delicious Vegan Carrot Cake Muffins


Vegan Carrot Cake Muffins
A fun twist on the classic Carrot Cake. Because who doesn't love a muffin! Of course this can be made as a slice or small cake too, depending on your baking dish 😊

Dry Ingredients:

  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ¼ cup brown sugar (optional)
  • 1 cup of grated carrot
  • ¼ cup crushed walnuts
  • 1/3 cup sultanas

Wet ingredients:

  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp vanilla essence
  • 1 chia egg (1 Tbsp chia to 2 Tbsp water)
  • 1/3 cup oat milk

Vegan butter cream icing:

  • 1 cup icing sugar
  • Juice of a lemon
  • ¼ cup vegan butter

Top with crushed walnuts


  1. Pre-heat the oven to 180 degrees fan bake and get out your silicone muffin cups or tray.
  2. In a large mixing bowl, fold together all the dry ingredients. In a smaller bowl, do the same with the wet ingredients before mixing them together and adding your choice of plant milk.
  3. Pour ingredients into the muffin cups and bake for 20 minutes until cooked throughout.
  4. Leave to cool and ice with homemade vegan buttercream, sprinkling with walnuts and serve!