Plant-Based Carrot Cake Muffins

100% vegan and 100% DELICIOUS!



1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 teaspoons Cinnamon
1 teaspoon Nutmeg
250g Grated carrots
120ml Vegetable oil
1 teaspoon Vanilla extract
1 tablespoon Apple cider vinegar
100g Walnuts ground
1 tablespoon Orange zest


375g Icing sugar
75g Butter
2 tablespoons Orange juice
1 tablespoons Orange extract



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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