Vegan Carrot Cake Muffins

Posted by in Breakfast, Cooking, Easter, Muffins, Sweets | 0 comments















Hello & Happy Friday!!








If there is one cake I’m forever enamored with, it’s carrot cake! While my birthday is in November, my cake was typically a carrot cake with cream cheese icing. That being said, I’ve always had an affinity for all things vanilla and cinnamon, and been less about chocolate. 


Whether it’s the cinnamon, the carrots, the pairing with the icing, I’m just all about it!


When it came to producing the perfect brunch recipe with Easter around the corner, I knew I had to do a carrot cake muffin! I was shocked that I didn’t have one already lol (whoops!). While you can easily make this recipe more indulgent with cream cheese icing, I like to keep the sugar content minimal in my recipes and the flavor more impactful, and that’s what you get with these fab vegan Carrot Cake Muffins!!








What I love about these muffins, is everything! It’s my staple muffin recipe, quick, easy, affordable, packed with carrots, golden raisins, a rich cinnamon flavor, buttery soft, have texture from the pecans, aesthetic appeal, perf for spring, low sugar, no dairy or eggs, perf for entertaining, and in all honesty.. we ate every single one within 48hours lol. 




If you love a perfect muffin on the weekends or crave all things carrot cake, you’re going to love these new vegan Carrot Cake Muffins!!












Why this recipe rocks: 







No dairy or eggs

Minimal added sugar

Packed with carrots

Packed with flavor 

Perf for spring





















































Yields 6-8 depending on size

Vegan Carrot Cake Muffins

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 1/2 cups flour
  • 1/2 cup cane sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 tsp cinnamon 
  • 1/3 cup coconut oil, melted
  • 1/2 cup almond milk
  • 1 large banana, mashed, 1/2 cup
  • 3/4 cup shredded carrots
  • 1/2 cup golden raisins 
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans 


  1. Heat oven to 375 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, cinnamon, baking powder and salt in a large bowl.
  3. Add melted coconut oil, sugar, mashed banana, almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick).
  5. Take a paper towel to the shredded carrots to absorb any excess moisture. Fold in the carrots and raisins.
  6. Fill batter into the muffin cups. Top with pecans
  7. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. The larger you make the muffins the longer it will take to cook thru.  If the tops begin to dry out or the nuts begin to brown too much simply make a tent with aluminum foil and continue baking.












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