Moist Carrot Cake Muffins with Cream Cheese Frosting

These wholesome, flavorful carrot cake muffins make a lovely breakfast treat—especially for Easter. They are vegan, dairy-free and eggless, with a moist texture and warm spice.

Carrot cake comes in so many variations that its original identity can feel a little lost. Some versions are studded with nuts, others include coconut or pineapple, and some people have strong opinions about raisins. If you’d rather skip the raisins, feel free to swap them for chocolate chips or omit them entirely—either choice works well.

I chose to make carrot cake into muffins because they are an easy grab-and-go breakfast for the holiday weekend. They bake quickly, store well for a few days, and make the kitchen smell wonderful. They disappeared from my kitchen in hours, so I recommend doubling the batch if you want to share or keep some for later.

For these muffins I used spelt flour, which gives a subtle, nutty flavor and a pleasantly wholesome texture. You can substitute plain wheat flour or an equal-weight gluten-free flour blend if you prefer—just use a 1:1 ratio and be mindful that the texture might change slightly. Spelt tends to keep baked goods moist and tender, which makes it a lovely choice here.

These muffins are gently spiced with cinnamon and mixed spice, and they get natural sweetness from agave syrup and raisins. Orange juice and zest add brightness and help keep the crumb soft. Coconut oil contributes richness while keeping the recipe dairy-free and vegan-friendly.

📖 Recipe

Healthy Carrot Cake Muffins (Vegan)

Yield:
12

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

A lovely, healthy breakfast option for Easter or any morning. These vegan, wheat-free friendly muffins are free from dairy and eggs and taste like mini carrot cakes—moist, spiced and naturally sweet.

Ingredients

• 1 tbsp ground flaxseed + 2 tbsp water
• 120 ml / ½ cup orange juice
• Zest of 1 large orange
• 120 ml / ½ cup coconut oil, melted
• 80 ml / ⅓ cup agave syrup
• 100 g / 1 cup white spelt flour, or plain white flour
• 125 g / 1 cup wholegrain spelt flour, or wholegrain wheat flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• A pinch of salt
• 1 tsp ground cinnamon + extra for topping
• ½ tsp ground mixed spice
• 2 cups shredded carrots (about 2 medium carrots)
• 50 g / ⅓ cup raisins (optional)
• Coconut sugar or brown sugar, for topping

Instructions

1. Preheat the oven to 180°C (350°F) and line a 12‑cup muffin tin with cases.
2. Make the flax “egg”: mix the ground flaxseed with water and leave until it thickens to a gel-like consistency.
3. In a large bowl combine the flax “egg” with orange juice, orange zest, melted coconut oil and agave syrup.
4. Add the flours, baking powder, bicarbonate of soda, salt and spices. Stir until the dry ingredients are evenly incorporated.
5. Gently fold in the shredded carrots and raisins, taking care not to overmix.
6. Spoon the batter into the prepared muffin cases. Sprinkle the tops with a little coconut or brown sugar and a dusting of cinnamon.
7. Bake for about 20 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
9. To store: keep the muffins in an airtight container at room temperature for up to 3 days, or refrigerate to extend their freshness slightly.

Nutrition Information

Yield 12
Serving Size 1 muffin

Amount Per Serving
Calories 258
Total Fat 10g
Saturated Fat 8g
Cholesterol 0mg
Sodium 72mg
Carbohydrates 48g
Fiber 5g
Sugar 12g
Protein 6g

Did you make this recipe?

Please leave a comment, rate and share your experience.