Carrot Cake Muffins

Carrot Cake Muffins — Fast, EASY muffins that are bursting with authentic carrot cake flavor!! If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

Healthy Carrot Cake Muffins

I haven’t make a carrot cake recipe in a while and since it’s that time of year when I start thinking about carrot cake, I knew it was time. 

Rather than making a decadent cake with cream cheese frosting, I made carrot cake-inspired muffins so I can enjoy them for breakfast too. Cake is delicious for breakfast, but you know.

The carrot cake muffins are soft, tender, springy, super moist, and accidentally vegan. They’re so easy and you don’t even need a mixer.

I adapted my recipes for Vegan Peanut Butter Chocolate Chip Muffins and Vegan Chocolate Chip Muffins to make the easy carrot cake muffins. You’d never guess they were vegan unless someone told you! 

Ingredients in Carrot Cake Muffins? 

To make this carrot cake muffin recipe, you’ll need:

• Egg replacer of choice (or use 1 large egg)
• Granulated sugar
• So Delicious Dairy Free Organic Almondmilk
• Coconut oil
• Vanilla extract
• All-purpose flour
• Baking powder
• Spices
• Salt
• Grated carrots
• Raisins and/or walnuts (optional)

Ingredient Notes

Coconut oil: I used coconut oil because the flavor complements the naturally sweet carrots beautifully, but you can use canola or vegetable oil.

Milk: I used So Delicious Dairy Free Organic Almondmilk. So Delicious Almondmilks are USDA certified organic, non-GMO project verified, and certified vegan.

The recyclable bottles are made from at least 80% plants and keeps the almondmilk fresh while reducing the dependence on fossil fuels. 

So Delicious Almondmilk is now available at Target. Keep that in mind the next time you’re on a Target run. Don’t forget the almondmilk when you’re wandering the aisles and throwing everything else into your cart!

There are no artificial flavors, sweeteners, or preservatives, and each flavor is gluten-free, soy-free, carrageenan-free, dairy-free, and has 7 ingredients or less. It’s so refreshing to read a label with only a handful of ingredients on it and that’s because every ingredient has a purpose. 

They start with lightly roasted organic almonds and a touch of creamy cashews with real vanilla or organic coconut sugar to craft deliciously simple and satisfying almondmilks.

How to Make Carrot Cake Muffins

This is such a quick and easy carrot cake muffins recipe! Here’s an overview of how the recipe is made:

1. Simply whisk together the wet ingredients, then add in the dry.
2. Fold in the grated carrots and raisins last, then divide the vegan muffin batter between 10 greased muffin cups. 
3. Bake the muffins until the tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary, so bake until done given your variables and check on them early.
4. Allow the muffins to cool in their pan for about 10 minutes before removing and placing on a rack to cool completely.

These carrot cake muffins would be great to serve at your family’s Easter breakfast, but they’re also tasty year-round! 

Frequently Asked Questions

Tips for Making Carrot Cake Muffins

Carrots: Be sure to grate your own carrots on a box grater and don’t use pre-grated carrots in bags. They tend to have a texture that I don’t love in carrot cake. It’s definitely worth it to spend a minute grating your own.

For extra visual appeal: Sprinkle some extra grated carrots and raisins (if using) on top of the muffins just before baking them. It just makes them a little cuter! 

Toppings: These carrot cake muffins are delicious as is, but you could also enjoy them warm with butter or jam. 

Save Saved Review Print

4.53 from 21 votes

Vegan Carrot Cake Muffins

By Averie Sunshine

Fast, EASY, accidentally vegan muffins that are bursting with authentic carrot cake flavor!! If you're looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Cooling Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 10

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Ingredients  

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• ▢ 1 large egg OR equivalent amount of egg replacer product to keep vegan, use your favorite brand
• ▢ ¾ cup granulated sugar
• ▢ ½ cup So Delicious Dairy Free Organic Almondmilk, I used Vanilla but Original or Unsweetened may be substituted
• ▢ ¼ 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
• ▢ ¼ to ½ teaspoon ground cloves
• ▢ ¼ to ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon salt, or to taste
• ▢ ¾ 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)

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Instructions 

• Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan in 10 cavities (you’re making 10 rather than 12 muffins unless your pan runs small); set aside. (I don’t prefer the cosmetic look of muffin liners).
• To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
• Add the flour, baking powder, cinnamon, allspice, cloves, nutmeg, salt, and stir until just combined; don’t overmix.
• Add the carrots, optional raisins, and stir to combine. The batter is on the thicker side by design.
• Divide batter equally among the 10 cavities of the prepared pan. Each cavity should be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Tip – Sprinkle a few carrot shreds on top of each muffin and if you’re using raisins, add a couple extra raisins to the tops of each muffin for visual appeal.
• Bake for about 20 to 22 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early.
• Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely.

Notes

• Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Nutrition

Serving: 1, Calories: 148kcal, Carbohydrates: 27g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 37mg, Sodium: 177mg, Fiber: 1g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Soft and Chewy Spiced Carrot Cake Cookies – Tons of texture and so moist with zero cakiness. Eat your vegetables by way of healthy cookies!

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