Carrot Cake Muffins with Vegan Cream Cheese

I am not sure if these are cupcakes or muffins, but we will stick with muffins! Whatever you'd like to call then they are absolutely delicious. Made with carrots and oats, they pair so well with a cup of coffee!

Makes 12 muffins

Ingredients for muffins:

2 cups shredded carrots 2 tbbs flax seed

1 cup plant milk

1 cup oats

2 cups oat flour (blended oats)

1/2 cup brown sugar

1/2 cup maple syrup 1/2 tbsp cinnamon

2 tsp baking powder

1 tsp nutmeg

1 tsp ginger

1 tsp vanilla

Ingredients for icing:

1 container of toffuti cream cheese or other 1.5 cups powdered sugar

1 tsp vanilla

1 tsp lemon juice


Set oven to 350 degrees F.

In a bowl add shredded carrots, flax and plant milk, combine and allow to sit for 5 mins.

Add in oats, oat flour, baking powder, spices, sugar, vanilla and maple syrup, stir to combine. Batter shouldn't be too wet or too dry should be a little sticky.

Lightly oil a muffin pan and scoop batter into the molds. These do not rise very much so fill the mold.

Bake for 25 - 30 mins, should get slightly brown. While they are baking mix the icing ingredients together with a hand blender, place in fridge. Once the muffins are cooled you can ice and enjoy!

Tip: keep icing and muffins separate until it's time to eat them, or always keep cool if you ice them all at once!

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Emily Manuel, B.A, RHN, CYT

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