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FitLiving Eats by Carly Paige - carrot cake muffins featured

Healthy Carrot Cake Muffins with Vanilla Cashew Frosting [vegan + gluten-free]


Description

These healthy carrot cake muffins with a decadent vanilla cashew frosting are a delicious way to enjoy your favorite cake flavor. The recipe is vegan and gluten-free, yet the muffins are light and moist.


Scale

Ingredients

  • 1¼ cup oat flour (gluten-free if necessary)
  • ¾ cup almond flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup unsweetened applesauce
  • ½ cup unsweetened almond milk
  • ⅓ cup maple syrup
  • ⅓ cup coconut oil
  • 2 flax eggs (2 Tablespoons ground flaxseed + 5 Tablespoons water)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • ½ cup unsweetened coconut flakes
  • ½ cup chopped pecans

Vanilla Cashew Frosting

  • 1½ cups raw cashews, soaked for 4 hours
  • 3 Tablespoons maple syrup
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla extract
  • Pinch of salt

 

 


Instructions

  1. To make the flax eggs, combine the ground flaxseed and water in a small bowl and set aside for about 5 minutes, until gummy.
  2. In a large mixing bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon and salt until combined. In a smaller bowl, whisk together the applesauce, almond milk, maple syrup, coconut oil, flax eggs, apple cider vinegar and vanilla extract. Pour into the dry ingredients and whisk until incorporated. Using a spatula, fold in the grated carrots, coconut flakes and pecans.
  3. Add cupcake liners or spray a muffin tin with cooking spray. Evenly divide the batter between 10 muffin cups, filling the cup almost to the top.
  4. Bake for 25 minutes, or until cooked through. Remove from the oven and allow to completely cool before adding the cashew frosting.
  5. To make the frosting, rinse and drain the cashews. Add the cashews to a high speed blender along with the maple syrup, lemon zest, lemon juice, vanilla extract and salt. Blend until completely smooth, at least a few minutes. Don’t add water unless absolutely necessary to get the mixture going (the more liquid that is added, the thinner the frosting will be).
  6. To frost the muffins, add the frosting to a ziploc bag and snip off one corner. Squeeze the icing onto each muffin. Store the muffins in the refrigerator until ready to eat, up to 1 week.

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