If you didn’t think carrot cake could get any better, then behold – a Carrot Cake Muffin recipe! These vegan muffins are seriously delicious and gluten-free, using quick oats and gluten-free flour. We love to sit down and enjoy these muffins with tea or coffee. Or, since these carrot cakes are hand-held, why not eat them on the go?
Plus, how often do you get to eat cake with your hands?
Who was the visionary that first hid carrots in a cake recipe (or put them in muffins, for that matter)? Carrots are a wonderful source of beta-carotene, fiber, vitamin K, and potassium. In addition, they can also contribute to eye health (although they won’t quite make you “see in the dark” the way the stories say).
These muffins also use butternut squash, making the carrot cake super moist and rich. We love the flavor and amazing nutritional value of butternut squash. Overall, it’s a great source of fiber, potassium, and more vitamin A.
Finally, we added oats to the carrot cake batter to complement the gluten-free flour. Oats contribute tons of fiber and provide a long-lasting energy supply.
Raisin the Bar!
I know some carrot cake recipes don’t use raisins, but we love them in a muffin because they add texture and sweetness. Just pulse them in a food processor a few times to mince. Alternatively, if you don’t have a food processor, mince them by hand with a knife.
Carrots, squash, and raisins, all in a vegan cake? Who knew something so tasty could “sneak” so many fruits and veggies into your diet?
And last but not least, we couldn’t call these “carrot cake” muffins without (vegan) cream cheese frosting, right? Make sure you take note of the frosting recipe because you’ll want to slather it on everything! We also candied some carrots to add on top. Cooked in maple syrup and vegan butter, the shaved carrot pieces add a unique sweetness and pop of color!
So, there you have it, beautiful carrot cake muffins that taste just as good as they look – and are both vegan and gluten-free! We hope you try them out.
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!Print
Carrot Cake Muffins with Creamy Frosting
Gluten-free carrot cake muffins topped with a delicious cream cheese frosting and maple candied carrots.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
Carrot Cake Muffins
- 3/4 cup of butternut squash, chopped (recipe requires 1/2 cup cooked butternut squash)*
- 1/2 cup organic cane sugar
- 1/3 cup vegan butter, softened
- 1/4 cup almond milk (or plant milk of choice)
- 6 tablespoons aquafaba (liquid from a can of chickpeas)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- 1 ¼ cup gluten-free flour
- 1 cup grated carrot (around 2 carrots)
- 3/4 cup quick oats
- 1/2 cup walnut pieces
- 1/2 cup raisins, minced
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch of salt
Cream Cheese Frosting
- 8 oz / 227 grams vegan cream cheese
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Steam or microwave butternut squash until tender. Set aside too cool.
- Preheat oven to 375F / 190C and fill a 12-well muffin pan with paper liners (if not using liners, grease the muffin wells with a little spray oil).
- Add sugar and vegan butter to a large bowl and stir until well combined. Pour in almond milk, aquafaba, vanilla extract and apple cider vinegar, stir well.
- Add 1/2 cup mashed butternut squash and the remaining carrot cake muffin ingredients into the wet ingredients, stir well.
- Evenly fill the lined muffin wells with muffin batter using a spoon or ice cream scoop.
- Place the muffin pan into the oven and bake for 25 minutes or until a skewer inserted into the muffins comes out clean. Allow to cool in the muffin pan.
- Prepare the vegan cream cheese frosting while the carrot cake muffins are baking. Add the frosting ingredients into a medium size mixing bowl. Beat frosting ingredients until smooth and creamy using an electric mixer. Store in the fridge until the muffins are ready to frost.
- Next, prepare the caramelized carrots (if using). Use a peeler to slice the carrots lengthways and create long thin ribbons.
- Add vegan butter to a skillet over medium heat. Once melted, add carrot ribbons and maple syrup. Stir carefully until the carrot ribbons are cooked and start to caramelize, around 5 minutes. Remove from heat and allow to cool.
- Once the carrot cake muffins are cool, frost with vegan cream cheese frosting and (if using) top with caramelized carrot ribbons and toasted walnut pieces.
Store muffins in an airtight container in the fridge and enjoy within 3 days.
- *You can use acorn squash or pie pumpkin in place of butternut squash. Canned, steamed or leftover roasted squash or pumpkin would work!
- Nutrition facts are to be used as a guide only and are calculated without optional toppings.
Keywords: carrot cake muffins, muffin recipe, vegan muffin, gluten free muffin, muffin recipe, The Plant Riot
This post contains affiliate links, which means that The Plant Riot (Rachel’s Fit Kitchen, LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!