Festive Carrot Cake Muffins Recipe
By Lena's Vegan Living
🔪Prep Time: 30 mins
👩🍳Cook Time: 30 mins
2 cups whole grain spelt flour
2 tsp baking powder
1 tsp baking soda
1 tsp pink Himalayan salt
1 tsp pumpkin spice
1 tsp cinnamon
½ cup crushed pecans
1 ½ cups of carrots 4 to 5 medium size shredded, very finely
¼ cup of grape seed or flavorless oil of your choice
Unsweetened applesauce ¼ cup
½ cup of plant-based milk I use oat milk
1 tbsp apple cider vinegar
1/3 cup of maple syrup
½ cup canned coconut milk
¼ cup Maple syrup
2 tsp lemon juice
1 tbsp Arrow Root
1Preheat oven to 350F.
2In a medium size bowl mix wit appl cider vinegar and let it sit for 15 minutes.
3In a large bowl mix all the dry ingredients except pecans.
4Mix rest of the wet ingredients with milk, except carrot.
5Gradually add the milk mixture into flour mixture and mix thoroughly.
6Gradually add the carrots and mix well.
7Add the pecans mix thoroughly again.
8Spoon batter into your muffing tray; about ¼ cup each.
9Bake for 25 to 30min, until toothpick comes out clean.
10When ready, let it cool down for 15min and remove them from the tray.
11Decorate with curd using piping bag and sprinkle with crashed pecans.
13In a small pot, whisk all ingredients and bring into a boil.
14Reduce the heat, while continue whisking until mixture thickens.
15Take it off the heat.
16Let it cool down for 10 minutes.
17Fill up your pipping bag and decorate your muffins.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.