Gluten-free, vegan carrot muffins, fluffy, bursting with flavor and nutritional values. Whether you make it with the frosting or without – it’s always a celebration!
Do you know the boring joke about the little rabbit and the carrot cake?
Once upon a time, there was a naughty rabbit who would go to the store day after day and ask the seller:
“Say, do you happen to have a carrot cake?”
Every day the seller would reply he has none.
Until one bright day – the seller solemnly informed the rabbit that he had made an effort and managed to bring a carrot cake, especially for the rabbit.
And what do you think was the rabbit reaction ???
“Thanks, I just wanted to know!” 🥴
And why am I telling you this stupid joke?
Because it reminds me of my childhood sins:
In our neighborhood, there was a kiosk that sold snacks, sweets, cigarettes, and newspapers – no need to get excited – the days were the days of the “recession,” and the selection was relatively poor…
The owner of the kiosk, an elderly bachelor and Holocaust survivor, was an angry and impatient type.
Looking back, from the heights of my years, I can see how traumatized the man was.
On the counter was a transparent box in which he kept cakes.
Everyone in the neighborhood knew that the cakes he sells are not fresh and have been lying in their glass-coffin for too long.
One day I asked him with fake innocence: “Do you happen to have, by chance, a cake from the day before yesterday?”
“What the hell! I have only fresh cakes!” – The seller replied angrily.
“Too bad,”; I said with a shrug, “I like only cakes from the day before yesterday.” I quickly left the store with my friend giggling behind.
After about a minute, I heard him call – “Girl, Girl – come back! I found a cake from yesterday.”
“It doesn’t matter” – I called back – and we ran away laughing out loud.
Well, they say – “Karma is a bitch” – which is true!
I’ll tell you about it on another occasion! 😌
I have another confession to make: for years, my carrot cakes came out too wet, no matter how long they were in the oven; Until I realized I wasn’t supposed to compress the carrots in the cup 😉
I am super excited to share with you this recipe for vegan, gluten-free, carrot muffins. They are packed with dried fruit and nuts, delicious and fluffy – just like those with white wheat flour!
You can decorate it with a sweet cheese cream with some grated carrot. You can, of course, serve the muffins without the icing – in both cases, they are delicious!
Enjoy and let me know how it turned out ❤️
Wet
- ½ cup almond milk or soy milk
- 1 tsp apple cider vinegar
- ¼ cup coconut sugar
- ¼ cup date syrup or maple/agave syrup
- 5 tbsp cold press coconut oil, melted or any mild oil
- ¼ cup sugar free apple sauce
- 1 tsp pure vanilla extract
- pinch salt
- 150 grams carrot, finely chopped about one cup (not compressed)
Dry
- 1 cup almond flour
- ⅓ cup sweet white rice flour
- ⅓ cup potato starch
- ⅓ cup tapioca flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp Pumpkin Spice or cinnamon
- pinch salt
Optional Additions
- A handful of chopped walnuts; Chopped dried figs, or chopped candied orange peels
Cheese-Cream Frosting (optional)
- 1 cup cashew soaked overnight, drained
- 2 tbsp water
- ½1 tbsp lemon juice
- 1 tsp apple cider vinegar
- pinch salt
- 1 tsp pure vanilla extract
- 1 tbsp powdered sugar
- a few drops Butter Flavor Extract to taste
- 1 large carrot, finely chopped
Early Preparation
- It is recommended to prepare the frosting at least one day in advance to let it set.
- .Preheat oven to 160 degrees
- Line a 12-socket muffin pan with silicone baking cups or grease the pan with .some oil/vegan butter
Wet
- In a medium bowl, whisk milk with apple cider vinegar.
- Add sugar, date syrup, oil, apple sauce, extracts and salt and mix well.
- add carrot and mix well
Dry
- mix all dry ingredients in a bowl
- Add dry ingredients to wet ingredients, gradually until they blend into the mixture.
- Add the chopped nuts and dried fruit and mix.
- Transfer the batter to a greased baking sheet or lined with cuffs.
- Place in the oven and bake for 35-40 minutes until a toothpick comes out clean.
- Remove from the oven and cool the muffins on a wire rack
Frosting
- Put in the blender cashews, water, lemon juice, apple cider vinegar, and salt and process until smooth. If necessary, add water gradually.
- Transfer to a small bowl, add the extracts and powdered sugar, mix well. Taste, and add more powdered sugar if necessary.
- Add about half of the grated carrot to the cheese and mix; Place in the refrigerator to set for several hours – preferably overnight.
- Transfer the cheese to a piping icing bag with a large tip, and decorate the muffin tops; You can use a spoon-spatula instead.
- Garnish with the rest of the grated carrots and serve.
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