Vegan Carrot Cake Muffins

March 26, 2021

Vegan Carrot Cake Muffins



  • 125g spelt flour
  • 125g plain flour 
  • 250g coconut sugar 
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1/2 tsp salt
  • 2 tsp cinnamon, ground 
  • 1 tsp nutmeg, ground 
  • 1/4 tsp clove, ground 
  • 250g carrot, grated
  • 2 tbsp flaxseed, ground + 6 tbsp filtered water
  • 120 ml olive oil
  • 1 tsp vanilla extract 
  • 1/2 cup golden raisins (or normal raisins/sultanas)
  • 90g walnuts, roughly chopped
  • 1 tbsp apple cider vinegar


  • 225g raw cashews, soaked in warm water for at least 1 hour
  • 3 tbsp maple syrup
  • 1 lemon, zested and juiced
  • 1 tsp vanilla extract
  • 1/4 tsp salt


Step 1: Heat the oven to 175°C and line a cupcake tray with paper cases. To prepare the flax eggs, combine ground flaxseed and water in a small bowl, stir and set aside.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, clove and salt. Once the flaxegg has thickened, add to the dry ingredients, along with the grated carrot, oil, vanilla, raisins, walnuts  and apple cider vinegar.

Step 3: Scoop 2-3 tsp of the mixture into lined cupcake tray and bake for 25-35 minutes, or until a skewer comes out clean. Let cupcakes cool completely before frosting.

Step 4: For the frosting, combine all frosting ingredients into a high speed blender. Blend for 1-2 minutes, until smooth and silky. Refrigerate for at least 20 minutes, then spread or pipe onto each cupcake and sprinkle with walnuts, pepitas.

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