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.(:
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!
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.
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!
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!
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
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!
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. :)
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.
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.
FYI "sweetbread" isn't what you think it is. ;) (That actually refers to edible organs.)
View all my reviews (1)
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.
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.