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Carrot Spice Cupcakes (Vegan)

Sharon Palmer

Who says treats can’t be both wholesome and delicious?   Case in point: my plant-powered, whole grain, vegan muffins—naturally sweetened with a touch of agave nectar and raisins, and chock-full of shredded carrots and baking spices. Bake them up for coffee breaks, and bagged lunches, or even dessert.

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Carrot Spice Muffins (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 12 servings 1x
Scale

Ingredients

  • 1/3 cup canola oil, expeller pressed
  • 1 teaspoon vanilla extract
  • 1 cup plain, unsweetened plant-based milk
  • 1/3 cup honey or agave nectar
  • 1 tablespoon ground flaxseeds
  • 2 tablespoons chia seeds (see note)
  • 1 ¾ cups shredded carrots (about 3 medium)
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ cup raisins
  • ¼ cup chopped pecans 

Frosting:

  • 8 ounces vegan cream cheese
  • 1/2 cup palm sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons cocoa powder
  • Plant-based milk, as needed

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine the canola oil, vanilla, plant-based milk, honey, flaxseeds, and chia seeds and beat with an electric mixer or whisk vigorously for 2 minutes, until very smooth and fluffy.
  3. Stir in the carrots.
  4. In another bowl, blend the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and cloves. Add to the wet ingredients, a small amount at a time, stirring only to combine. Fold in the raising and pecans.
  5. Bake the muffins for 30 to 35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for a few minutes. Remove the muffins from the pan and cool fully.

Notes

*Chia seeds, when combined with liquid, create a gel that can help provide some of the binding power that eggs tend to lend to dishes.

*You also may ice these cupcakes with a cream cheese frosting by whipping vegan cream cheese with cocoa powder and coconut palm sugar.

*Substitute chopped dates for the raisins, and walnuts, hazelnuts, or macadamia nuts for the pecans.

*To make this gluten-free, substitute a gluten-free flour blend (such as Bob’s Red Mill or King Arthur Flour) for the white whole wheat flour, and ensure all other ingredients are gluten-free. 

*Nutrition information per serving: 278 calories, 5 g protein, 40 g carbohydrate, 13 g fat, 2 g saturated fat, 4 g fiber, 17 g sugar, 258 mg sodium

Recipe from Plant-Powered for Life, Sharon Palmer, RDN

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