Print

Carrot Cake Muffins with Creamy Frosting

Three carrot cake muffins topped with creamy creamed cheese frosting and carrots

5 from 1 reviews

Gluten-free carrot cake muffins topped with a delicious cream cheese frosting and maple candied carrots.

Scale

Ingredients

Carrot Cake Muffins

 

Cream Cheese Frosting

 

Garnish (optional)

Instructions

  1. Steam or microwave butternut squash until tender. Set aside too cool.
  2. 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).
  3. 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.
  4. Add 1/2 cup mashed butternut squash and the remaining carrot cake muffin ingredients into the wet ingredients, stir well.
  5. Evenly fill the lined muffin wells with muffin batter using a spoon or ice cream scoop.
  6. 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.
  7. 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.
  8. Next, prepare the caramelized carrots (if using). Use a peeler to slice the carrots lengthways and create long thin ribbons.
  9. 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.
  10. 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.

Notes

Keywords: carrot cake muffins, muffin recipe, vegan muffin, gluten free muffin, muffin recipe, The Plant Riot