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These deliciously moist and tender Carrot Cake Muffins are just as warm and comforting as the classic cake. Filled with shredded carrots and walnuts, everyone is sure to love these scrumptious treats!
Spring is the time for April showers and May flowers, but you know what else pops up during this time of year? Carrot cake! This classically earthy dessert celebrates fresh produce, warm spices, and cozy flavors. It’s a real treat once the weather starts to warm up and pastels are in style again!
Carrot Cake Muffins allow you to enjoy the rustic flavors of the traditional cake in smaller, individual portions. They’re easy to make with simple, vegan-friendly ingredients and are bursting with sweet and earthy flavors from freshly grated carrots, maple syrup, and warm spices. Folding extra fillings into the batter, like walnuts or raisins, never hurt either!
- The muffins are made mostly from healthy, dairy free, and vegan-friendly ingredients.
- Enjoy them as a snack, for breakfast, or with a sweet sugar glaze on top for dessert.
- They’re warm, cozy, and scrumptious!
- White whole wheat flour - Whole wheat flour is best in carrot cake muffins because it’s earthy and rustic. A 1:1 blend of whole wheat and all purpose flour will also work.
- Brown sugar - Or use cane sugar or coconut sugar.
- Warm spices - The warm flavors of cinnamon, ginger, and nutmeg are essential in carrot cake. You could even add a pinch of ground cloves or allspice to deepen these comforting, mellow notes.
- Coconut oil - If you prefer deep, savory flavors, use avocado oil or olive oil instead.
- Maple syrup - This gives the muffins a natural sweetness and warmth. Honey or regular granulated sugar just don’t have the same effect!
- Almond milk - Or any type of unsweetened dairy free or regular milk.
- Flax eggs - One flax egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water. Once combined, the vegan “egg” mixture binds the batter together just like real eggs. If you don’t need the muffins to be vegan, use 2 real eggs instead.
- Carrots - Of course! Shred the carrots yourself for the sweetest flavor and more moisture.
- Walnuts - For texture. You can leave these out if you want, replace them with pecans, or use pumpkin seeds if you need a nut free option.
Step 1: Sift the dry ingredients. Sift the flour, sugar, cinnamon, ginger, nutmeg, baking soda, and baking powder together in a bowl.
Step 2: Combine the wet ingredients. In another bowl, whisk the maple syrup, milk, flax eggs, and melted and cooled coconut oil together.
Step 3: Finish the batter. Gently stir the dry mixture into the wet until just combined. Fold in the carrots and walnuts.
Step 4: Bake the carrot muffins. Divide the batter into a lined muffin tin and bake until a toothpick inserted in the middle comes out clean. Let them cool, then enjoy!
Tips and FAQs
- Try not to over mix the batter! Overworked batter = dry, dense muffins.
- Walnuts, pumpkin seeds, pecans, pineapple, shredded coconut, raisins, and other dried fruits can also be folded into the batter.
- For a sweet finish, drizzle the baked and cooled muffins with a vegan maple glaze and toasted coconut or crushed walnuts.
- Turn the muffins into a carrot loaf bread by baking the batter in a greased loaf pan for 45-55 minutes or until a toothpick comes out clean.
- Can't get enough carrot cake? Be sure to check out my classic vegan carrot cake recipe.
Can the carrot muffins be made gluten free?
I haven’t tested it but a 1:1 gluten free flour blend should work instead of the white whole wheat flour.
Can they be made without oil?
Yes! Substitute applesauce with the same amount of oil.
- Room temperature: Store the muffins in a sealed container on the kitchen counter for up to 5 days.
- Freezer: They also freeze well for up to 2 months. You can wrap the muffins individually in plastic or store them in a sealed container or ziplock bag.
More muffin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Carrot Cake Muffins
- 2 cups white whole wheat flour
- ½ cup brown sugar
- 1 ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 flax eggs (2 tablespoon flaxseed meal + 5 tablespoon water)
- ¼ cup coconut oil melted and cooled to room temperature
- ⅓ cup maple syrup
- ¾ cup almond milk
- 1 cup shredded carrot
- ½ cup walnuts chopped
- Preheat oven to 350° and line a muffin tin with muffin liners; set aside.
- Melt the coconut oil and set it aside -- allow it to come to room temperature before using it. You should also make the flax eggs now, too. Stir the flaxseed meal and water together and let them sit for 5-10 minutes.
- Combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg in a bowl and set aside.
- In a separate bowl, mix the milk and syrup together; then, add the coconut oil and flax eggs.
- Combine wet and dry ingredients in the same bowl, then stir in the shredded carrots and walnuts by hand.
- Divide the batter amongst the muffin tin (you'll have some leftover since the recipe makes 14 muffins), then bake the muffins for 20 minutes, or until a toothpick comes out clean. Let the muffins sit for 2-3 minutes, then remove them and transfer to a cooling rack. Enjoy!
UPDATE NOTE: This post was originally published in February 2018. It was updated with new text and photos in April 2022.