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Carrot Cake Muffins

by Aliza Strock

In my world, carrot cake is a 365 days per year food. While many bloggers and recipe developers come out with carrot cakes during Easter or springtime, if it has carrots and spices then I’m all over it, no matter the time of year!

I didn’t discover the magic of carrot cake until my early 20’s, and I’m disappointed I didn’t sooner because that could’ve been 20 years of happiness. But, better late than never. Try not to be intimidated by the ingredients list for the recipe. Many of the ingredients are spices or baking essentials that you likely already have on hand. What’s great about this list of ingredients is that so many of them you can buy in bulk from your local Source Bulk Foods or other health food shops to avoid waste and cut down costs.

Carrots cost about .30c per kilo, so they’re an inexpensive ingredient to invest in. These muffins are so delicious as a quick breakfast on the go or healthy snack or dessert. To make this recipe nut free, you could substitute the almond flour for buckwheat flour and the almond butter for sunflower or pumpkin seed butter.

I haven’t included a cream cheese frosting recipe for these, but here is a quick easy recipe: vegan cream cheese (Tofutti or Sheese brands are great and both available at Woolie’s or Coles) whipped with some icing sugar and BAM you’ve got cream cheese frosting!


-1 ½ cups gluten free (or regular) flour – I like Bob’s Red Mill 1:1 GF baking flour
-½ cup almond flour
-¼ cup coconut sugar
-¼ cup shredded coconut
-1 tsp cinnamon
-1 tsp ground ginger
-½ tsp baking powder
-½ tsp allspice
-½ tsp nutmeg
-1/3 cup maple syrup
-2 tbsp almond butter
-1 tsp vanilla extract
-1 flax egg (1 tbsp ground flax:2 tbsp water)
-3 large medjool dates (or ¼ cup sultanas) – pitted and chopped
-1 capful apple cider vinegar
-1 ¼ cups shredded carrots (approximately 2 large carrots)
-½ cup water or unsweetened plant milk of choice


  1. Preheat oven to 175C.
  2. Grate carrots and set aside.
  3. Make flax egg by mixing ground flax with water in a small bowl and let sit for a few minutes until a gel like texture forms.
  4. Add all dry ingredients to a large mixing bowl and whisk to combine.
  5. In a separate, smaller mixing bowl add maple syrup, almond butter, vanilla and flax egg. Whisk to combine.
  6. Add to the wet bowl: apple cider vinegar, chopped dates, shredded carrot and the ½ cup liquid of choice. Whisk lightly to combine.
  7. Add all wet ingredients to dry and fold together using a silicone spatula until completely mixed through and batter forms.
  8. Line a muffin tin with compostable/biodegradable muffin cups (If You Care is a great brand and available at most health food shops) and use a spoon or small ice cream scooper to load the batter into the tin until finished up. You should get about 10 or 11 muffins.
  9. Bake in the oven for 25 minutes.
  10. Remove, let cool slightly, and enjoy! Slather with optional vegan cream cheese frosting or a bit of vegan butter.

    Recipe by Aliza Strock / @shaktifresh /