carrot cake muffins

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.

Carrot Cake Muffins with Cashew Frosting (gluten-free)

oats

carrots

peanut butter (or any nut butter)

ginger

tsp turmeric (optional**)

cinnamon powder

soy milk (or any other plant milk)

g oats ((yes, more oats!))

g rice flour (or cornstarch/ potato starch)

brown sugar (or coconut sugar)

tsp baking powder

tbsp 4 Ingredients Cashew Frosting (sugar-free)

*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 &quot;In the blender&quot; ingredients. Blend until smooth.

In a mixing bowl, add all the &quot;In mixing bowl&quot; 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!

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.

FULL RECIPE:  https://thedorkyfrench.com/carrot-cake-muffins-with-cashew-frosting/

Disclaimer: This is a one-minute recipe video, which is meant for people to visualise instructions steps but does not represent realistic cooking times. The full recipe can be found on the website page linked above.

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CARROT CAKE MUFFINS WITH CASHEW FROSTING (gluten-free)

These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers. They are naturally dairy-free and can be made gluten-free and egg-free as well. See the Notes section for details.

Healthy Carrot Cake Muffins

whole wheat flour

cup rolled oats

baking powder

baking soda

eggs

applesauce

brown sugar

raisins, optional

Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.

Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.

Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake for 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.

Such a simple, yet delicious toddler-friendly (and momma-friendly!) recipe!  We are egg-free, so I made the recipe as suggested with the egg-free modification and they turned out great!  They freeze amangly too.  A new fave!

These were so easy to make, and sooo delicious! I'm definitely going to make a few batches to freeze. Excited to give them to my girls this afternoon!

My picky 12 month old absolutely loves these muffins. I did the vegan version, added in some chia seeds and only 1/8th of a cup of maple syrup instead of the brown sugar ...delicious! Thanks so much for posting.

So I made this recipe on a whim and did a few substitutes based on my cupboard and fridge but they turned out well! Substituted the applesauce for plain yogurt and used a bit of white sugar because I ran out of brown. I also used grated zucchini in place of some grated carrot . My toddler ate 3 today and was very impressed with our baking  handiwork!

We made these this morning and LOVED them :) I replaced brown sugar with maple syrup and it worked well! I had to bake them for a while longer, and once I let them sit a bit they firmed up. So delicious! My daughter liked them too

Hi Amy!

We just made these today and I had to stop myself from eating so many in one sitting! I was able to finish these while holding my 14mo in one arm so I love the ease of this recipe. My 7 year old is SO picky but he still took a few bites. My daughter (14mo) ate all of hers that I diced. I made the gluten free version. I’m excited to try with golden raisins next time. Thanks Amy!

I made these today with the raisins and added crushed almonds, cinnamon &amp; ground ginger, just for some difference.

I made these with my 2 year old today and he had so much fun helping peel the carrots, chopping and grinding apples and making applesauce from fresh apples in a mixer/grinder, then helping add and mix all the ingredients. He ate 2 as soon as they came out of the oven and let's not talk about how many I ate.  The only thing I added was a little vanilla. Next time I might add some almond butter but otherwise perfect texture and not too sweet. Will make again.

This is now one of my go-to snack recipes for my kids including a 3yr old who hates veggies.  Easy to make,  and they disappear too quick to worry about storing them

Dense as in a little heavy - like not fluffy. Not hard though. Still soft, maybe a little gummy?
I halved the recipe. Could that have done it? I didn't change any other ingredients.
Can you tell I'm not really a baker?! :)

Love this recipe and have made it many times. Question...did the recipe change recently to remove the baking instructions for full size muffins?  I seem to remember you had an option for full size muffins using 1/4 cup to portion and an adjusted baking time. I don’t have a mini muffin tin...

Thanks!

These are delicious.  We added a little cinnamon.  Perfect snack for toddler and mom!

Another yummy recipe for my princess of food fuss (18 mths) weekday lunchboxes... dairy free, and so much goodness to make this mama's heart sing! I just have to hold myself back from eating too many!

Another winner! I actually scaled these way down, used all oat flour and a little honey instead of brown sugar (what was easier to grab first...), and added a pinch of apple pie spice, and microwaved it in a mug, then scooped it out and cut it into chunks for my 15-month-old. So tasty (I think I snitched more of it than she ate, whoops) and easy! Will need to make a full batch next. Thanks so much for sharing!

These were so tasty, but my 3yo was picking oat and carrot pieces out of his mouth and finally said he didn’t like it. Can I process the oats and carrots for a smoother texture?

These are so good. I added vanilla and cinnimon and baked an extra 5 minutes

Thank you for this recipe – my little one liked it! (I didn't have any applesauce but had some leftover pureed apples in a jar, so I used that.) I was running out of meal ideas for my 14 month old, so will look around for more recipes. Thanks again!

Loved these!!! I added a generous amount of cinnamon and the whole house smelled great. My tot ate two of them. Will be making again.

These are so easy and so delicious! I made them twice. I used avacado oil because it's what I had and added 1 tsp of cinnamon to the 2nd batch. They are great both ways, although I preferred with the cinnamon. My 2.5 year old ate 4!
Thank you the great simple recipe!

These were very very good. I love how easy it was to get together in one bowl. I did make me them in a larger cupcake tin.. and it took about 30 m to get done.

These are so good and my 2.5 and 4yr olds ate them up. I didn’t have applesauce so we substituted with Greek yogurt. Also used our mini cuisinart to shred the baby carrots we had. We will definitely be making these again.

I just made these with my 2-yr old son. I subbed coconut sugar for the brown sugar (equal amount) and they’re delicious! Thanks!

These are super moist and, like all Yummy Toddler Food recipes we love the healthier ingredients. Great texture, my 2 year old keeps asking for more. However, next time I make these I will add some vanilla and cinnamon as another reviewer suggested for some extra flavor. Another great one!

I love these, though my toddler apparently will eat nothing but grilled cheese for the rest of his life. Sigh. Will keep trying. These are delicious plain and also with a little cream cheese.

So delicious and easy to make! My son (he’s one) absolutely loves them...and so do we! Great meal for the whole family.

https://content.jwplatform.com/videos/rkcx5cm4.mp4

Mini Carrot Cake Muffins to share with the kids.

Carrot Cake Muffins

The perfect healthy breakfast for Easter sunday! Vegan, wheat-free, nut-free and free from refined sugars. These delicious muffins taste just like mini carrot cakes.

Healthy Carrot Cake Muffins (Vegan)

tbsp ground flaxseed + 2 tbsp water

orange juice

orange

coconut oil, melted

agave syrup

flour

tsp bicarbonate of soda

salt

tsp ground cinnamon + extra for topping

tsp ground mixed spice

carrots, approx 2 medium carrots

raisins

Coconut sugar sugar,

Preheat the oven to 180c. and line a...

Preheat the oven to 180c. and line a muffin tin with 12 muffin cases.

Make the flax egg replacer by stirring together...

Make the flax egg replacer by stirring together the ground flaxseed and water until it turns to a thick, gel-like consistency.

Add the flax egg to a large mixing...

Add the flax egg to a large mixing bowl with the orange juice, zest, coconut oil and agave syrup.

Next add the flours, baking powder, soda, salt...

Next add the flours, baking powder, soda, salt and spices. Stir until well combined.

Gently fold in the carrots and raisins.

Spoon the mixture evenly into the muffin cases...

Spoon the mixture evenly into the muffin cases and sprinkle some coconut sugar and cinnamon on top.

Bake for 20 minutes or until dark golden...

Bake for 20 minutes or until dark golden brown and a toothpick inserted in the middle comes out clean.

Leave to cool in the tin for 5...

Leave to cool in the tin for 5 minutes and then transfer to a wire cooling rack to cool completely before serving.

To store, these muffins can be kept in...

To store, these muffins can be kept in a air-tight tin for up to 3 days at room temperature.

Need a little pick me up?! These carrot cake muffins are moist, fluffy, and topped with a cinnamon streusel topping and maple cream cheese glaze. Made in just one bowl, gluten free, and bursting with fresh carrot cake flavor.

Gluten Free Carrot Cake Muffins

maple syrup

oil (avocado, vegetable etc.)

milk (dairy

apple cider vinegar

apple sauce

vanilla

gluten free all purpose flour

almond flour (see notes for subs)

cinnamon

nutmeg

cloves

carrots (about 2 large carrots)

walnuts (optional)

butter coconut oil

plain cream cheese

preheat

Preheat the oven to 425 degrees Fahrenehit. 

chop carrots

Add the peeled and chopped carrots to a food processor and process until broken up and completely shredded. 

whisk wet ingredients

In a large mixing bowl, whisk together all wet ingredients until combined. 

add dry

Add in the dry ingredients aside from the nuts and carrots and mix well with a wooden spoon. Be sure to spoon and level the flour, don't scoop right from the bag.

add carrots

Fold in the chopped walnuts and carrots until everything is well incorporated. The batter should be pretty thick at this point, but that is key to a muffin with a nice round top!

fill muffin liner

Use a spoon or cookie scoop and add the batter to a lined cupcake/muffin tray. Fill about pretty close to the top.

make topping

To make the streusel topping, add the softened butter, flour, sugar and cinnamon to a small bowl.

mix topping

Use a fork, your hands or a pastry cutter to combine the ingredients. It should be crumbly and on the drier side. If it seems too wet, add in a bit more flour. 

add streusel

Use your fingers to crumble the streusel on top of the muffins. Add more than you think you should, the streusel will separate as the muffins bake. 

bake

Bake at 425 for 2 minutes, then lower the temperature to 350 and bake for 14-18 more minutes. 

check with toothpick

Careful not to over-bake, you don&#39;t want them to become dry. Test them at 14 minutes, a toothpick should come out clean, but add about 2 more minutes at a time as needed. 15 is usually perfect in my oven!

cool

Remove from the oven, let cool as is for 10 minutes, then remove the muffins from the tray and let finish cooling on a cooling rack. 

Once cool, whisk together the cream cheese and maple syrup and drizzle on top of the muffins.

These Carrot Cake Muffins are a perfect mix between a muffin and a cupcake and they're a great easter treat!

all purpose or whole wheat flour

cane sugar

coconut oil,

vanilla extract

almond milk

Optional toppings: whipped cream, cream cheese frosting, sprinkles

Preheat the oven to 350° F. Line a muffin tin with liners and set aside. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg in a large bowl. Set aside.

In another large bowl, cream the sugars and oil. Add the vanilla, egg and milk, and mix again.

Slowly add the dry ingredients to the wet ingredients and mix until everything is combined. Fold the grated carrots into the batter.

Use a 1/4 scoop to scoop the batter into the muffin tray, don&#8217;t overfill. Bake muffins until firm and cooked through, about 20 minutes. Cool on a wire rack for 10 minutes before eating.

Cool muffins completely if topping with whipped cream or icing.

Enjoy all the flavor of your favorite dessert with the benefits of nutritious ingredients thanks to this easy gluten free carrot cake muffins recipe! Egg-free option.

Gluten Free Carrot Cake Muffins Recipe

(150 grams) gluten free rolled oats

Tablespoons (16-17 grams) tapioca starch flour arrowroot starch

non-dairy milk

coconut oil or avocado oil

honey

apple cider vinegar or lemon juice

egg (whisked)

dates

coconut

Optional – 3 Tablespoons nuts, chopped

refined coconut oil butter

sugar

Preheat the oven to 350°F. Line a muffin pan with 10 liners.

If making the egg-free version, prepare the 2 flax eggs or gelatin egg (see blog post).

In a blender, pulse the rolled oats, tapioca starch, baking powder, baking soda, salt, and cinnamon and nutmeg until a fine flour is formed. Transfer to a large bowl (see notes for an alternative method).

In a bowl, whisk together the milk, oil, maple syrup, vinegar and egg. Set aside. (NOTE &#8211; For egg free option, stir in the flax egg after combining the wet/dry ingredients).

Add the wet ingredients to the bowl of dry ingredients. Mix together until smooth.

Fold in the carrots, dates, coconut, and optional nuts.

Spoon the muffin batter into the muffin pan using a cookie dough or ice cream scoop. Fill each liner ⅔ -¾ full.

Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Check for doneness after 18 minutes if using a real egg.

Let the muffins fully cool on a wire rack before serving. If using an egg replacer, it’s best to place cooled muffins in the fridge for 5-10 minutes to help the center set.

Glaze: Combine the glaze ingredients into a small sauce pot, and mix together. Heat over medium-low heat until combined. Alternatively, combine the ingredients in a microwave safe bowl, and mix together. Microwave for 15 seconds or until melted. Stir to combine. Drizzle over muffins before serving.

Glaze

The perfect breakfast muffin! Love the fresh veggies added such a great health boost using a collagen egg! Delicious!

I loved these but my kids ate them all! I have to make more!

Thank you so much for the egg-free option! This is such an amazing muffin recipe!

Love that this was egg free. They turned out amazing.

These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!

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