These Carrot Cake Muffins with Cashew Frosting are incredibly flavourful and perfectly sweet and chewy. Gluten-free, oil-free, dairy-free, egg-free, these healthy vegan muffins make a great easy-to-make treat for the fall season and Halloween.
PRINT, PIN, OR BOOKMARK THIS RECIPE!
You can pin or bookmark this recipe, and make it for any occasion that calls for cozy vegan treats! And leave a comment at the end of the page to let me know how it went for you, or if you have any questions!
These tasty Vegan Carrot Cake Muffins with Cashew Frosting are:
- and healthy.
Looking for more gluten-free vegan dessert recipes?
- 4 Ingredients Yoghurt Blueberry Cake (gluten-free)
- Raspberry Chocolate Chia Pudding (sugar-free | 5 ingredients)
- Buckwheat Cookies (only 5 ingredients)
- No-Bake Berry Energy Balls (only 4 ingredients)
- Tahini Chocolate Stuffed Cookies (gluten-free).
HOW TO MAKE CARROT CAKE MUFFINS WITH CASHEW FROSTING?
Please note this is just an overview of the recipe. Scroll down to the end of the page to see the full printable recipe.
To make the Carrot Cake Muffins, you will need the following ingredients:
- baking powder
- brown sugar
- soy milk
- peanut butter
- rice flour.
As for the cashew frosting, here is my 4 Ingredients Cashew Frosting (sugar-free) recipe. It takes less than 5 minutes to make!
RECIPE IN VIDEO (1 MIN)
Follow TheDorkyFrench on youtube for more vegan recipe videos.
CAN YOU FREEZE CARROT CAKE MUFFINS WITH CASHEW FROSTING?
You sure can. Of course, it would be much better freshly baked, but these Carrot Cake Muffins with Cashew Frosting are freezer-friendly. To freeze, wait for the muffins to cool down completely and store the muffins in a closed container. Freeze without the cashew frosting.
WHAT GOES WELL WITH CARROT CAKE MUFFINS?
This 4 Ingredients Cashew Frosting (sugar-free) recipe, similar to a cream cheese frosting, is my best recommendation to go with these vegan Carrot Cake Muffins. You could also make the muffins without the cashew frosting, they would still taste great!
If it is in season, you could also make homemade applesauce to serve on the side of your Carrot Cake Muffins with Cashew Frosting. I love my sister’s applesauce recipe with maple syrup; it is a quick simple guide which is perfect if you have never made applesauce before.
Looking for a cozy drink to comfort yourself through the cold seasons and serve on side of your muffins? Try The Best Masala Chai (spiced milk tea | dairy-free); I promised you won’t be disappointed!!
To make this recipe free from refined sugar, you can use coconut sugar instead of brown sugar.
You can substitute soy milk with any other plant milk.
You can also substitute peanut butter for any other nut butter.
Rice flour can be substituted with cornstarch or potato starch.
Finally, you can substitute the carrots with applesauce or mashed bananas.
I sincerely hope you will love and savour this recipe,
Carrot Cake Muffins with Cashew Frosting (gluten-free)
- silicone muffin pan
- High speed blender or food processor
In the blender
- 50 g oats
- 200 g carrots - soaked and drained*
- 20 g peanut butter - or any nut butter
- 1/3 thumb ginger
- 1/4 tsp turmeric - optional**
- 1 tsp cinnamon powder
- 150 ml soy milk - or any other plant milk
In the mixing bowl
- 50 g oats - (yes, more oats!)
- 60 g rice flour - or cornstarch/ potato starch
- 60 g brown sugar - or coconut sugar
- 1 tsp baking powder
For the cashew frosting
- *Soak the carrots for minimum 4 hours or overnight.
- Watch the one minute recipe video to see all instruction steps.
- Preheat the oven to 180.C (536.F).
- In a high-speed blender or food processor, add all the "In the blender" ingredients. Blend until smooth.
- In a mixing bowl, add all the "In mixing bowl" ingredients. Mix with a whisk.
- Pour the blender mixture in the mixing bowl, and mix well with the whisk.
- Use a tablespoon to divide the muffin dough into the 6 cups of a muffin tin***.
- Bake for 23 to 25 minutes, until the muffins are slightly brown on the edges.
- While the muffins are baking, make the 4 Ingredients Cashew Frosting (sugar-free).
- Let the muffins cool down for at least 5 minutes, then dip the upper part of each Carrot Cake Muffin in the cashew frosting.
- Serve warm preferably, or store in the fridge in an airtight container for up to 4 days. Enjoy!
Please note that all nutrition facts and information found on this website are for informational purposes only. I am not a doctor nor registered nutritionist, so please refer to a professional for medical advice.
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