Carrot Cake Muffins with Cream Cheese Icing

Carrot Cake is always one of my favorite fall desserts, but honestly I’ve always been annoyed with how difficult it is to pass around and carry with you because usually it is very moist & can crumble easily.  I wanted to create something that was a little easier to bring to potlucks or holiday parties, so that you can enjoy carrot cake without the mess… while also being able to take one on the go with you for breakfast or something as well!  These Carrot Cake Muffins with Cream Cheese Icing are sure to be a big hit not only at your house, but at any holiday party you bring them too.  They’re pretty easy to make, so let’s just get into it!

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So first you’re going to need to mix together your wet ingredients, which are your brown sugar, applesauce, olive oil, lemon juice, and your flax egg (1 tbsp ground flax seed mixed with 3 tbsp water, allow to sit for 5 min.).  After you have those mixed, in a separate bowl, mix together your oat flour, baking soda, salt, cinnamon, ginger, cloves, & nutmeg.

Then take your almond flour and mix it with 1-2 tbsp of water.  You want it to resemble almond milk pulp (if you have just made almond milk, you can use the pulp from it instead of doing this).  You don’t want it too thin, it should resemble wet sand & just stick together when you squeeze it between your fingertips.  You can also grate your carrots & chop your walnuts at this point as well.  Sift your bowl of dry ingredients into the wet ingredients bowl, and mix until combined.  Then gently fold in your almond flour mixture, grated carrots, and walnuts.

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Once you have your muffin batter ready to go, grease a standard 12 muffin tin & scoop the batter into each muffin section, almost to the top.  I chose to not use cupcake liners for these, because I like when they get a little crisp on the edges, but you can line your tray with liners if you wish!  Then you’re going to bake them in a 350F preheated oven, for 40-45 minutes, or until a toothpick comes out clean.

While those are baking, you can make your icing.  For this, just simply mix together your powdered sugar, lemon juice, apple cider vinegar, clear vanilla extract, and regular unsweetened almond milk.  I chose to use clear vanilla extract because it doesn’t stain the icing a light tan color, and you can find it at Michael’s Craft Stores, or on Amazon really cheap! If you can’t find this though, regular vanilla extract will work, it will just slightly stain the icing.  You can also adjust the amount of milk & powdered sugar to your liking as well, I like my icing to be a little thinner, but you can add more powdered sugar to thicken it up!

Once your muffins are done baking, remove them from the oven and let sit for 10-15 minutes before removing them from the pan so that they can set.  And once you have them removed from the pan, wait until they are completely cool to add your icing, so that the icing doesn’t just melt right into the muffins.



And that’s it!  These are the tastiest muffins I think I’ve ever made… I seriously could eat almost a whole batch in a day.  These are really great to have around the house, or make the best treats for any holiday party.  I really hope you enjoy these, and if you make them, make sure to take a photo and tag me on Instagram @plvntfood ! I love seeing your recreations!


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Carrot Cake Muffins with Cream Cheese Icing

These carrot cake muffins with cream cheese icing are the perfect party dessert for the holiday's.  They taste just like the real thing, but in a more potluck friendly way! 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author Chef Brianna Gallo

Ingredients

Carrot Cake Muffins

Wet Ingredients

  • 1 flax egg 1 tbs. ground flax + 3 tbs. water
  • 3/4 cup brown sugar
  • 3/4 cup unsweetened applesauce
  • 1/3 cup olive oil
  • 2 tsp lemon juice

Dry Ingredients

  • 2 cups oat flour
  • 1 tsp baking soda
  • 1/4 tsp pink Himalayan salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 cup almond flour mix this with 1-2 tbs water until it resembles almond milk pulp
  • 1 3/4 cup grated carrot
  • 1/2 cup chopped walnuts

Cream Cheese Icing

  • 1 1/2 cups powdered sugar
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 2 tbsp regular unsweetened almond milk
  • 1 tsp clear vanilla extract if you can't find this, regular is fine but it will stain your icing a little bit

Instructions

Carrot Cake Muffins

  1. Prepare your flax egg & preheat your oven to 350F.

  2. Grease a standard 12 muffin tin with coconut oil, or plant based butter. 

  3. Mix together your wet ingredients until well combined. 

  4. In a separate bowl, mix together your dry ingredients (excluding the almond flour mixture, carrots, and walnuts) until well combined.  

  5. Take your almond flour and add 1-2 tablespoons of water and mix until it resembles almond milk pulp, or looks like wet sand. You don't want it to be too thin, it should just come together when you squeeze a chunk between your fingers.  

  6. Sift your dry ingredients into the wet ingredients bowl, and mix until combined.  Then fold in your almond flour mixture, grated carrots, & chopped walnuts.  

  7. Scoop into your greased muffin tin, filling each muffin about almost to the top. 

  8. Bake for 40-45 minutes until a toothpick comes out clean.  Let rest in the pan for 10-15 minutes after removed from the oven before you take them out of the muffin tray.  

  9. Once the muffins cool, you can top them with the icing.  Instructions below. 

Cream Cheese Icing

  1. Mix together all of your ingredients until smooth.  You can adjust the amount of powdered sugar & water to the consistency you prefer.  Wait to glaze your muffins until they've fully cooled. 

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