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

Easter Carrot Cake Muffins

3.9

( By Tracy )

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!

01 Information

Grade medium
Serving 8 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Topping
- 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

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03 Method

Step 1

Preheat the oven to 280 degrees C and grease a 6-hole muffin tin. Whisk together the milk and apple cider vinegar and set aside for 10 minutes.
Step 2

Mix together the flours, coconut sugar, spices, baking powder and bicarb of soda in a bowl.
Step 3

Pour in the milk mixture along with the coconut oil and vanilla. Mix to form a batter.
Step 4

Fold in the grated carrot, raisins and walnut pieces. Divide the mixture between the muffin holes and spoon in to reach the top. Bake for 15-20 minutes then leave to cool.
Step 5

Meanwhile make the topping by placing the drained cashews, coconut milk, coconut oil, maple syrup, vanilla and lemon juice in a high-power food processor or blender and whizz up for a few minutes until quite thick and smooth. Chill until needed.
Step 6

Once the muffins have cooled, place on a wire rack/board and spoon over some of the frosting on each. Top with a walnut piece, sprinkle with cinnamon - and enjoy!

04 Author

Tracy

106 Recipes

Easter Carrot Cake Muffins

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