Step 1

For the most accurate results, measuring ingredients using my gram weights rather than the cup measurement is important. Simply use a kitchen scale and bowl and zero it out in between adding ingredients.You can watch the video in the post for visual instructions.

Step 2

First, finely grate the carrots using a box grater or food processor disk and set them aside. Meanwhile, line a muffin tin (or silicone mold) with 9 regular-sized paper liners and preheat the oven to 360 °F/180 °C.

Step 3

Next, combine all the dry ingredients in a large bowl and stir/whisk.

Step 4

Then, pour in the wet ingredients (coconut milk, lemon juice, and vanilla), and mix with a spatula.

Step 5

Fold in the grated carrots, ensuring they're properly dispersed.

Step 6

Divide the batter between the muffin cups and bake the carrot muffins for between 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few crumbs, but not wet).

Step 7

Finally, leave the muffins to cool for at least 20 minutes before removing them from the muffin pan to cool completely on the wire rack. Optionally frost the muffins, e.g. with a simple icing, cashew cream, or a vegan cream cheese frosting. I also decorated them with homemade marzipan carrots. Enjoy!