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).
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.
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