Today we are making Vegan Carrot Cake Muffins. Carrot Muffins have all the flavors of carrot cake that you love, but in muffin size. They are great for breakfast, snack time, or grab-and-go meals.
All Purpose Flour - 200 grams
Baking Powder - 1 and half teaspoon
Icing Sugar - 80 Grams
Salt - Half Teaspoon
Cinnamon Powder - 1/3rd Teaspoon
Oil - 30 ml
Grated Carrot - 100 Grams
Apple cider Vinegar - 1 Tablespoon
Vanilla Extract - 1 Teaspoon
Water - 100 ml
Walnuts - As needed
Let’s get started
Step 1 - Prepare the batter
Take 200 grams of all purpose flour, 1 and half teaspoon of baking powder, icing sugar around 80 grams, half teaspoon of salt, 1/3rd teaspoon of cinnamon powder. Mix all the dry ingredients together.
Now add 30 ml of oil or approx 3 tablespoons. Close to 100 grams of grated carrot, 1 tablespoon of apple cider vinegar, 1 teaspoon of vanilla extract, 100 ml of water. Mix everything till it’s well combined but not too much as we don’t want the gluten to form in the all purpose flour. Finally add some chopped walnuts, you can add raisins or cashews as well if you like.
Once the batter is ready, add it to the muffin tray, it’s entirely optional to add the muffin liners. The only thing to be careful about is not to fill them entirely and give the space for the muffins to rise.
Then bake the muffins over 180 C for 15-20 mins till the toothpick comes out clean. You can always adjust the settings as per your oven as sometimes it can vary.
Look at those muffins, soooo pretty. It started raining so by the time I got to the interesting part of taking photos the light kinda got really dim. But look at them so soft and airy.
I then decided to make a second batch and I have 2 good reasons, 1st I wanted to take good photos and second the most important one, I found Vegan whipped cream in a local Vegan store, which is sooo exciting as I never had the opportunity before.
Make sure you let the muffins cool down entirely before adding the cream otherwise it would melt. So this one we are going to convert into cupcakes, and you will realize I am not great at it but I am so loving it and dying to eat it. I kinda also ate a lot of whipping cream before I could pour it out on the muffins.
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The Vegan Carrot cake muffins or carrot cupcakes are ready, you can always substitute the flour to a healthier one or the gluten free one and they will still be delicious.
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Watch the recipe video below
