Vegan Carrot Cake Muffins with Vanilla Spice Frosting

Saturday, March 11, 2017

Hi guys! Another sweet recipe for you today. We want everyone to enjoy our recipes that's why dear vegans this one is for you! :D

Amazing moist and fragrant muffins full of carrots, pineapple and nuts. We're using one mashed banana to substitute 2 eggs, so if you want to you can make it using either one. There's slight difference in taste, but still delicious.
The muffins are full of spices, perfect for autumn/winter seasons but we enjoy eating them all year around! Because most of us have a sweet tooth we couldn't stop without making a creamy frosting. Of course you can adjust the amount of the icing sugar. A small addition of vanilla and spices make it less sweet, though still pretty tasty.


Prep time
15 min
Cook time
20 min
Total time
35 min 
Servings: 12 cupcakes
Recipe type: dessert


Carrot Cake Muffins
  • 2 carrots, peeled and grated
  • 1 overripe banana, mashed
  • 1/3 cup oil
  • 2/3 cup plain flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ground clove
  • 1/4 tsp gingerbread mix
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 2 handfuls walnuts, chopped
  • 4 slices canned pineapple, chopped and drained

Vanilla Spice Frosting
  • 300 g vegan cream cheese
  • 95 g vegan butter, room temperature 
  • 1 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp gingerbread mix

    1. Preheat the oven to 180°C (350F). Line the cupcake pan with baking liners.
    2. In a bowl mash a banana and mix with oil.
    3. Mix together all of the dry ingredients: flour, spices, baking soda and powder and sieve them into the mixture. Add in sugar and mix to combine, you don't have to use a mixer - a spoon will be fine.
    4. Grate the carrots for quite big shreds so you can taste them in the cupcakes. Use as much of walnuts as you want and cut them into very small pieces. You can use fresh or canned pineapple, cut the slices into small pieces and drain from excess juice. Add them in with other ingredients.
    5. If you have the mixture ready it's time to fill in the cupcake liners about 2/3 height, and if you have any left just fill in again.
    6. Bake for 20 minutes. Then take out of the oven and let them cool down.
    7. To make the frosting you basically put all of the ingredients in a bowl and using an electric mixer mix to combine. You can put it in the fridge so it's more thick and easier to decorate with.
    8. Decorate with the frosting using a piping bag and a nozzle of your choice.

    Yeah, they taste even better than they look! But, hold on don't eat them on your own. Haha, remember to share with everyone and show us your creations on Instagram #foodiesisterspl
    Karo & Domi xx

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