Vegan Carrot Cake Muffins or Bread
Carrot cake is my all-time favorite dessert so I adapted it into a heartier quick bread 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 quick bread 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.
Find more Soy-free recipes on Veganbaking.net
Vegan Carrot Cake Muffin Recipe1 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 vegetable oil
2 Tablespoons molasses
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
½ teaspoon cardamom
1) Curdle the non-dairy milkPreheat your 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.
2) Whisk together the dry ingredientsIn a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and set aside.
3) Add your carrots, pineapple, raisins and walnutsGrate the carrots and add them to a small bowl. Add the chopped pineapple, raisins and walnuts.
4) Whisk together your flavor building ingredientsIn another large mixing bowl whisk together the sugar, vegetable oil, vanilla extract, cinnamon, nutmeg, salt and cardamom. Now whisk in the non-dairy milk mixture from step 1.
5) Build your vegan muffin batterPour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the shredded carrots, pineapple, raisins and walnuts.
6) Bake to perfection
To make muffinsLine 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.
To make breadPour 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.
This recipe makes 1 loaf or 6 to 8 Vegan Carrot Cake Muffins.
Get a price on the Muffin Pan I Recommend at Amazon.
Very Good Bread
This is a tasty vegan baked treat with a great texture and lot going on flavor-wise.
These instructions are laid out in a very helpful manner.
These instructions inadvertently exclude the molasses that should be listed in step 4.
I made a loaf, for which 325 degrees worked well. I question whether it would work equally well for muffins.
The batter completely filled an 8x4 pan, making me question whether the recipe would make only 6-8 muffins.
The 8 x 4 loaf 1 hour 20 minutes to cook, but perhaps it would cook in only an hour in a 9 x 5.
The recipe also is available on AllRecipes.com.
These carrot cake muffins are crazy good. I just found this website and signed up after I made the muffins because they turned out so wonderfully. I didn't want to lose the recipe! I made them as directed with the substitution of pecans because I had no walnuts. They are so moist and flavorful that my husband couldn't believe they're vegan.
I like the idea another member suggested, making them as mini-muffins. I also have a baking pan that makes them just as muffin tops and I think they'd be outstanding. Thanks for the recipe.
moist and tasty!
thank you for the recipe Mattie! This was my first time baking! And it came out so nicely, my husband said it is the best muffin he ever had! I used a little more than 2 cups of carrot and substituted the pineapple (we didn't have it at home) with 2 cups of apple, same amount of other ingredients in the recipe and i made 15 muffins! We love them chilled...em...Thank you so much!
I just made these, and they are tasty and moist! I made a couple of changes to suit my preferences (like most cooks do it seems, to judge by the other reviews)--I used 1/4 cup oil and substituted a banana for the pineapple.
Moist and flavorful
These muffins are delicious and I am not even a vegan; my son is. We made them together as he is trying to encourage me to try more vegan recipes. They take some time to make because of all of the ingredients and putting everything in separate bowls, but the result was definitely worth it. However, I wanted to put butter on mine! Actually they need nothing extra. Thanks for sharing this scrumptious recipe. I am serving them for brunch on Christmas morning!
LOVE these muffins
We love these muffins. Made them 100% whole wheat that I grind myself. However when I triple the recipe (gave them to all our neighbours who loved them too) I get about 100 mini muffins. I made a triple batch of these and triple batch of pumpkin and got 170 muffins about 100 mini muffins and 70 large ones.
My new favourite recipe
Made these a couple of days ago with a friend... Absolutely gorgeous. She took them to work, and had to ration them out.. the entire office was surprised to discover they were vegan and were all clamouring for the recipe! Thanks Mattie, love reading all your research and musings - can't wait to try some more of your baking this weekend! I live in Dubai, there isn't a huge vegan following here (yet) so inspiration has to come from cyberspace. :)
These turn out beautifully with just the right amount of raisins, walnuts and pineapple. They also make excellent cupcakes with a dollop of shipped coconut cream on top!
FYI "sweetbread" isn't what you think it is. ;) (That actually refers to edible organs.)
Used spelt and agave - Yum!
I made some substitutions and used what I had. The cake still turned out mouth watering good!!
Spelt flour - instead of whole wheat and all purpose
2/3 cup water instead of non dairy milk
Sunflower oil instead of canola
Agave - instead of sugar and molasses
Two mashed bananas
Chopped apple instead of pineapple (small cubes)
Chopped almonds instead of walnuts
Chopped dates instead of raisins
Skipped the nutmeg and cardamom
1/8 cup of dairy free semi sweet chocolate chips
Yum!! Will definitely make this again.
carrot cake bread
I just made this recipe and I noticed you left the flax out of the ingredient list but mention to add it in step 4.
I can't wait to see how this turns out...I love carrot cake
I LOVED this recipe! I used dried cranberries instead of raisins as I had none and doubled the batch to make a big loaf and it took about 90 minutes to cook through. It was delicious with a perfect blend of spices and fruit. This one is a keeper!
I made the carrot cake muffins a few days ago. My husband is vegan for the next month, so I was looking for some recipes for to-go breakfest items. I was quite skeptical, as I had no idea how the carrots would work with the other ingredients. However, these were one of the best muffins I've ever had (vegan or otherwise)! Most of the tastiness is due to its inherent moist texture. I would like like to point out that I used 1/2 teaspoon of ginger instead of cardamon and omitted both raisins and walnuts. It was still good!
This recipe was so good. i had a slice of this load atleast twice a day till it was gone. I didnt even use as much sugar as was directed, but it was still sweet and tasty.(: