Carrot cake is my all-time favorite dessert so I adapted it into a heartier sweetbread in the form of this vegan Carrot Cake Muffin recipe so I could justify having it for breakfast. It's pointless to resist carrot cake goodness in it's new sweetbread form so don't even try. A dollop of almond butter on top contrasts nicely with carrot cake flavor and adds extra nutritious oomph to power your day of world domination.
1 cup non-dairy milk
1 ½ teaspoons apple cider vinegar
1 ¾ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1 ½ cups grated carrot (about 4)
¾ cup chopped pineapple, drained
¾ cup raisins
½ cup chopped walnuts
¾ cup + 2 Tablespoons sugar
½ cup canola oil
2 Tablespoons molasses
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
½ teaspoon cardamom
Preheat oven to 325F (163C). In a small bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and set aside.
Grate the carrot and add to a small bowl. Add the chopped pineapple, raisins and walnuts.
In another large mixing bowl whisk together the sugar, canola oil, vanilla extract, cinnamon, nutmeg, salt and cardamom. Now whisk in the non-dairy milk mixture from step 1.
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the shredded carrots, pineapple, raisins and walnuts.
To Make Muffins:
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Makes 6 to 10 muffins.
To Make Bread:
Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.