Vegan Carrot Cake Muffins Food

VEGAN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
• Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
• Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
• Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

VEGAN CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
• For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
• Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
• Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
• For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
• When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.

VEGAN MINI CARROT CAKE MUFFINS

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
• In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
• Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
• Mix well.
• Add nuts, raisins, or dried cranberries if preferred.
• Scoop mixture into cupcake liners.
• Bake at 325°F for 30 minutes or until toothpick comes out clean.
• Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).

VEGAN CARROT CAKE

Steps:

• Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
• Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
• Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

CARROT MUFFINS

Steps:

• Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
• Top and tail, then peel and grate the carrots.
• Combine the carrots, sugar and margarine in a bowl.
• Sift in the flour, cinnamon and baking powder.
• Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
• Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.

EGGLESS VEGAN CARROT CAKE CUPCAKES

Steps:

• In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
• In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
• Mix well.
• Add flaked coconut, nuts, or raisins if desired.
• Scoop mixture into 24 cupcake liners.
• Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
• Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).