Luscious Little Carrot Muffins

1

ABOUT THE RECIPE:

These Luscious Little Carrot Muffins are on the larger side, making them a perfect choice or an impressive breakfast, brunch, or dessert treat. Although the frosting and garnish are optional, they create a stunning presentation.

MAKES 24 MINI-MUFFINS

2

INGREDIENTS:

VEGAN CREAM CHEESE FROSTING (optional)

12 ounces vegan cream cheese, at room temperature
¾ cup confectioners’ sugar (powdered sugar), plus more as needed
1 teaspoon vanilla extract

MUFFINS

2 ½ cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup brown sugar
1 cup finely chopped walnuts
1 cup peeled and grated carrots
¾ cup raisins
1 cup plain or vanilla nondairy milk
½ cup vegetable oil (I use extra-virgin olive oil)
½ cup maple syrup
1 teaspoon vanilla extract

CARROT GARNISH (optional)
⅓ cup peeled and grated carrots

3

Preheat the oven to 375 degrees F. Line two twelve-cup mini-muffin tins with paper liners.

To make the frosting, put the vegan cream cheese, confectioners’ sugar, and vanilla extract in a medium-sized bowl and stir vigorously until smooth and well blended. Cover and refrigerate for 3 to 6 hours, or until the frosting firms up.

To make the muffins, put the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the walnuts, 1 cup of the shredded carrots, and raisins and stir until coated with the flour. Stir in the nondairy milk, oil, maple syrup, and vanilla extract and mix just until incorporated.

4

Divide the mixture among the lined muffin cups. The muffin cups will be very, very full. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center of a muffin comes out clean.

Put the pans on wire racks and gently loosen the sides and tops of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins from the pans (you may need to cut the “muffin-tops” apart before removing them from the pans because they will overflow and fuse together while they bake). Let cool completely before adding the frosting.

5

Pipe or spoon a generous amount of frosting over the top of each muffin. Top each cupcake with a bit of the carrot garnish, placed artfully in the center of the frosting (see photo). Covered tightly and stored in the refrigerator, leftover carrot-muffins will keep for about 2 days.

Note: Use the frosting from this recipe to top a wide variety of cakes and other baked treats.

Ingredients

Directions

1

ABOUT THE RECIPE:

These Luscious Little Carrot Muffins are on the larger side, making them a perfect choice or an impressive breakfast, brunch, or dessert treat. Although the frosting and garnish are optional, they create a stunning presentation.

MAKES 24 MINI-MUFFINS

2

INGREDIENTS:

VEGAN CREAM CHEESE FROSTING (optional)

12 ounces vegan cream cheese, at room temperature
¾ cup confectioners’ sugar (powdered sugar), plus more as needed
1 teaspoon vanilla extract

MUFFINS

2 ½ cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup brown sugar
1 cup finely chopped walnuts
1 cup peeled and grated carrots
¾ cup raisins
1 cup plain or vanilla nondairy milk
½ cup vegetable oil (I use extra-virgin olive oil)
½ cup maple syrup
1 teaspoon vanilla extract

CARROT GARNISH (optional)
⅓ cup peeled and grated carrots

3

Preheat the oven to 375 degrees F. Line two twelve-cup mini-muffin tins with paper liners.

To make the frosting, put the vegan cream cheese, confectioners’ sugar, and vanilla extract in a medium-sized bowl and stir vigorously until smooth and well blended. Cover and refrigerate for 3 to 6 hours, or until the frosting firms up.

To make the muffins, put the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the walnuts, 1 cup of the shredded carrots, and raisins and stir until coated with the flour. Stir in the nondairy milk, oil, maple syrup, and vanilla extract and mix just until incorporated.

4

Divide the mixture among the lined muffin cups. The muffin cups will be very, very full. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center of a muffin comes out clean.

Put the pans on wire racks and gently loosen the sides and tops of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins from the pans (you may need to cut the “muffin-tops” apart before removing them from the pans because they will overflow and fuse together while they bake). Let cool completely before adding the frosting.

5

Pipe or spoon a generous amount of frosting over the top of each muffin. Top each cupcake with a bit of the carrot garnish, placed artfully in the center of the frosting (see photo). Covered tightly and stored in the refrigerator, leftover carrot-muffins will keep for about 2 days.

Note: Use the frosting from this recipe to top a wide variety of cakes and other baked treats.

Luscious Little Carrot Muffins
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