SERVINGS

PREP TIME

COOK TIME

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Ingredients:

• 2 1/4 c All Purpose Flour or Gluten Free Flour if applicable
• 1/4 c Granulated Sugar
• 3/4 c Brown Sugar
• 2 tsp Baking Powder
• 1/2 tsp baking soda
• 1 1/2 tsp Cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 2 1/2 cups Shredded Carrots
• 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
• 1/2 cup Unsweetened Almond Milk
• 2TBS of apple cider vinegar
• 1/2 cup vegetable oil
• 2 tsp vanilla
• 1 TBS zest of lemon ( finely grated)

Lemon Buttercream Frosting:

• 3 and 3/4 cups Powdered (Confectioners) Sugar
• 1/2 c Miyoko's Vegan Butter ( room temperature)
• 1 tsp Vanilla Extract
• 2 tsp Apple Cider Vinegar
• 1/4c Fresh Lemon Juice

Directions:

1. Preheat the oven to 375°F
2. Combine flaxseed meal and water, set aside for 5-10 minutes.
3. Sift the flower and add to a medium sized mixing bowl. Combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together. Gently whisk.
4. Zest the lemon
5. In another bowl, combine the granulated sugar, brown sugar, oil, vinegar, milk, vanilla and lemon zest together. Mix until combined.
6. Add the flax eggs and mix until combined.
7. Shred the carrots in a food processor or with a cheese grater.
8. Add the carrots to the liquid mixture.
9. Allow the carrots sit in the liquid for 10-15 minutes.
10. Spray a 6 or 12 count muffin pan with non-stick spray or line with muffin liners.

Measure 1/3 c of batter and fill each muffin tin

1. 
   
2. Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
3. Cool on a wire rack
4. Cool completely before frosting the muffins with the lemon buttercream

Loaf instructions: Bake for 40 minutes in a greased loaf plan. Allow to cool for 10 minutes before removing from the pan. Cool on a wire rack. Allow the loaf to cool completely before applying the buttercream.

Prepare the Lemon Buttercream:

1. Add the room temperature vegan butter to the mixing bowl.
2. Mix the butter with a kitchen aid mixer until fluffy and smooth, about 3-4 minutes.
3. Sift the powdered sugar to remove any unnecessary lumps
4. Add the powdered sugar gradually to the butter, about 1 cup at a time.
5. Add the vanilla, apple cider, and lemon to the bowl.
6. Gradually increase speed until the frosting is thick and smooth.
7. Add additional dairy free milk if the frosting if necessary. This will thin the frosting out.

Tips/ Tricks:

 Make these muffins at the beginning of the week and enjoy one each morning! These moist carrot cake muffins are also great with raisins and walnuts!

Did you try this recipe?

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As always, stay well.

Love,

Diane & Stevie

Recipe added: 2/21/2021