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Plant-Based Carrot Cake Muffins

100% vegan and 100% DELICIOUS!



  • Preheat the oven to 180, in a mixing bowl sift in the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and combine.

  • Add the grated carrots, prepare the linseed eggs and add to the mixing bowl. Stir in the vegetable oil, vanilla and apple cider vinegar.

  • Stir in the orange zest a long with the ground walnuts and divide the mixture into 12 cupcake cases in a cupcake tin. Place in the oven for 30 minutes or until baked through. Leave to cool on a wire rack.


  • Add the icing sugar, butter, orange juice and orange extract to a bowl and mix until thick and smooth. Pipe the icing on top of the cupcakes!

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