CARROT CAKE MUFFIN (WITH CASHEW FROSTING)

 

 

CARROT CAKE MUFFIN (WITH CASHEW FROSTING)

Today on the menu: Vegan carrot cake muffins topped with cashew frosting.

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These muffins are moist and tender, studded with grated carrots and chopped walnuts, lightly spiced with cinnamon and topped with the most delicious frosting I’ve ever had. These muffins offer everything you love about carrot cake and you can easily have them as breakfast or as a quick snack to go.

I can’t wait to bake another batch. They don’t last long in my house and I’m pretty sure they won’t last long in yours either 😉

Don’t forget to share this recipe with your loved ones 😉

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CARROT CAKE MUFFINS WITH CASHEW FROSTING
These muffins are moist and tender, studded with grated carrots and chopped walnuts, lightly spiced with cinnamon and topped with the most delicious frosting I've ever had.
Course Dessert
Keyword vegan, dessert, healthy
Prep Time 15 min
Cook Time 40 min
Servings
muffins
Ingredients
Dry ingredients:
Wet ingredients:
Frosting
Course Dessert
Keyword vegan, dessert, healthy
Prep Time 15 min
Cook Time 40 min
Servings
muffins
Ingredients
Dry ingredients:
Wet ingredients:
Frosting
Instructions
Muffin
  1. Preheat oven to 175 °C and line muffin tin with baking cups
  2. Mix all dry ingredients in one bowl and set aside
  3. Then mix all wet ingredients in another bowl
  4. Add wet ingredients to dry ingredients and mix until combined (don’t mix too much)
  5. Add batter to baking cups (about 3/4 full)
  6. Bake for 40 minutes. (You can insert a toothpick in the center of a muffin. If it comes out clean then it’s done)
  7. Let them cool down (About 10 minutes)
Frosting
  1. Add all ingredients in a blender/food processor and mix till smooth (This should take around 3 minutes depending on your blender)
  2. Add frosting on top of muffins and add crushed walnuts for an extra bite.
Recipe Notes

They can be stored in a closed container in the refrigerator. They'll remain soft for 2 to 3 days.

 


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