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Vegan Carrot Cake Muffins or Bread Mattie

Written by Mattie    
 
4.9 (9)
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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 Recipe

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 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 milk

Preheat 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 ingredients

In 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 walnuts

Grate the carrots and add them to a small bowl. Add the chopped pineapple, raisins and walnuts.

4) Whisk together your flavor building ingredients

In 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 batter

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.

6) Bake to perfection

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.

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.

This recipe makes 1 loaf or 6 to 8 Vegan Carrot Cake Muffins.


Get a price on the Muffin Pan I Recommend at Amazon.



 

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Average user rating from: 9 user(s)

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4.9  (9)
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These have to be the best carrot cake muffins I have ever tasted. Yum
LoveGreenMama Reviewed by LoveGreenMama February 22, 2014
Top 100 Reviewer  -   View all my reviews (1)

super dooper delicious

These have to be the best carrot cake muffins I have ever tasted. Yum

Owner's reply

So happy you like the muffins LoveGreenMama! Thanks!

Was this review helpful to you? 
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.
Rating 
 
4.0
Reviewed by CJG February 13, 2014

A keeper

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.

Owner's reply

So glad you enjoyed the muffins CJG!

Was this review helpful to you? 
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!

Rating 
 
5.0
Reviewed by Laurie Rokakis December 23, 2013

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!

Owner's reply

So glad these muffins worked so well for you and that you decided to share them on Christmas morning Laurie! Thanks for sharing!

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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.
Rating 
 
5.0
edc413 Reviewed by edc413 December 13, 2013
Top 500 Reviewer  -   View all my reviews (1)

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.

Owner's reply

Wow! That's so cool that you grind your own flour edc413. I can't wait to start doing that myself. So happy these muffins worked so well for you!

Was this review helpful to you? 
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. :)
Rating 
 
5.0
Reviewed by Sara August 05, 2013

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. :)

Owner's reply

Thanks so much Sara! So cool to hear that these muffins made a good impression in Dubai!

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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!
Rating 
 
5.0
Reviewed by Bev Hall April 01, 2013

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!

Owner's reply

So happy you like them Bev! I'm actually about to eat a muffin with coconut cream on top so I can relate!

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FYI "sweetbread" isn't what you think it is. ;) (That actually refers to edible organs.)
Reviewed by Katie September 15, 2012

FYI "sweetbread" isn't what you think it is. ;) (That actually refers to edible organs.)

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these were the first carrot cake muffins I ever tried in my life (I come from a country where people don't use carrots to make cakes) and I love them! I also substitute pineapple with apple
Rating 
 
5.0
cactus Reviewed by cactus December 26, 2011
Top 10 Reviewer  -   View all my reviews (8)

these were the first carrot cake muffins I ever tried in my life (I come from a country where people don't use carrots to make cakes) and I love them! I also substitute pineapple with apple

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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.
Reviewed by Lata April 18, 2011

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.

Owner's reply

Hi Lata, Wow, that's great this worked out so well with spelt flour! The other ingredients sound awesome too.

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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
Reviewed by jacqui December 10, 2010

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

Owner's reply

Hi Jacqui, Good eye! I just fixed it. This recipe doesn't need flax meal because of the binding properties of the molasses and pineapples. Thanks for your input and hope it worked out for you!

Was this review helpful to you? 
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!
Rating 
 
5.0
Reviewed by Emily November 09, 2010

So yummy!

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!

Was this review helpful to you? 
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!
Rating 
 
5.0
Reviewed by Gerri September 03, 2010

Great Muffins!

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!

Owner's reply

Glad this worked out for you Gerri! Thanks for sharing your variation!

Was this review helpful to you? 
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.(:
Rating 
 
5.0
Reviewed by Sammy August 06, 2010

DELICIOUS

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.(:

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