Easter Carrot Cake Muffins PT40M https://img2.recipesrun.com/201907/2019/1028/b0/e/263163/300x200x90.jpg Packed full of grated carrots, raisins, walnuts and spices, these delicious muffins are a healthier twist on the classic carrot cake, making them an ideal treat this Easter. Made with brown rice and oat flour for higher fibre content and slow-release carbohydrates, as well as a creamy topping made from cashew nuts, you’d never guess these goodies were vegan and free from dairy, gluten and refined sugar! 8 servings Ingredients: extra cinnamon Walnut pieces 2 tbsp. Squeeze of lemon juice 1 tsp. vanilla extract 3 tbsp. maple syrup 1 tbsp. melted coconut oil 80 ml full fat coconut milk 100 g cashews, soaked in water overnight 50 g walnut pieces 50 g raisins 2 carrots, grated 1 tsp. vanilla extract 50 g coconut oil, melted 1/2 tsp. bicarbonate of soda 1/2 tsp. baking powder 1/4 tsp. grated nutmeg 1 tsp. ground ginger 1 tsp. cinnamon 75 g coconut sugar 75 g oat flour 150 g brown rice flour 1 tsp. apple cider vinegar 240 ml dairy-free milk