If there is one cake I’m forever enamored with, it’s carrot cake! While my birthday is in November, my cake was typically a carrot cake with cream cheese icing. That being said, I’ve always had an affinity for all things vanilla and cinnamon, and been less about chocolate.
Whether it’s the cinnamon, the carrots, the pairing with the icing, I’m just all about it!
When it came to producing the perfect brunch recipe with Easter around the corner, I knew I had to do a carrot cake muffin! I was shocked that I didn’t have one already lol (whoops!). While you can easily make this recipe more indulgent with cream cheese icing, I like to keep the sugar content minimal in my recipes and the flavor more impactful, and that’s what you get with these fab vegan Carrot Cake Muffins!!
What I love about these muffins, is everything! It’s my staple muffin recipe, quick, easy, affordable, packed with carrots, golden raisins, a rich cinnamon flavor, buttery soft, have texture from the pecans, aesthetic appeal, perf for spring, low sugar, no dairy or eggs, perf for entertaining, and in all honesty.. we ate every single one within 48hours lol.
If you love a perfect muffin on the weekends or crave all things carrot cake, you’re going to love these new vegan Carrot Cake Muffins!!
Why this recipe is great:
No dairy or eggs
Minimal added sugar
Packed with carrots
Packed with flavor
Perf for spring