Carrot Cake Muffins

These muffins are light, fully and so delicious. The addition of ground almonds gives the sponge a delicate but moist texture and the spices mean it is super flavourful and almost gingerbread like. Either bake into a whole cake or separately as muffins.

Makes 14 Muffins


  • 7g Apple Cider Vinegar
  • 200ml Oat Milk
  • 200g Carrots
  • 100g Vegan Butter, melted
  • 140g Demerara Sugar
  • 250g Plain Flour
  • 100g Ground Almonds
  • 8g Baking Powder
  • 4g Bicarbonate of Soda
  • 6g Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • Pinch Salt


  • Icing Sugar
  • Boiling Water


  1. Start by preheating your oven to 175 degrees.
  2. Next combine the milk and vinegar and leave to stand for 10 minutes.
  3. In a large mixing bowl sieve the flour, ground almonds, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Set aside until later.
  4. Peel the carrots and blitz in a food processor until fine – or you can grate it using a box grater.
  5. Add the blitzed carrot into a bowl and mix in the melted butter. Add the sugar and the milk with vinegar, to the carrots and whisk together until combined.
  6. Pour the wet carrot mixture into the dry flour mixture and whisk until just combined and the flour is all incorporated.
  7. Grease a muffin tray or use some paper liners and divide the mixture evenly between 14 cases.
  8. Bake in the oven for 15 mins or until a skewer comes out clean when inserted into the centre. If you are baking it as a whole cake it will take about 30-35 minutes.
  9. Leave to cool enough to handle and then remove from the muffin tray and leave to cool fully on a wire rack.
  10. For the icing combine 100g icing sugar with a tbsp of boiling water at a time until a thick paste has formed. Drizzle over the muffins and enjoy!



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