Carrot cake muffins with cashew cream cheese frosting (vegan)

I used my carrot cake recipe to make these muffins, the practicality of the smaller, ready-to-eat portions and the shorter baking time make them a great midweek snack or dessert.

   

Ingredients

For the muffins (makes 20 muffins)

Dry ingredients

- 2 1/4 cups organic flour

- 3 teaspoons baking powder

- 1 teaspoon baking soda

- 3 teaspoons cinnamon

- 1/2 teaspoon nutmeg

- 1/2 teaspoon ginger

- a pinch of sea salt

Wet ingredients

- 1 banana

- 1 cup brown sugar

- 1 cup almond milk

- 2 teaspoons vanilla extract

- 1/2 cup extra light olive oil

- 2 cups carrots, grated

- 1/2 cup walnuts, coarsely chopped (optional)

- 1/2 cup dried cranberries/rasins

For the cashew cheese frosting

- 1 cup cashews soaked overnight (or at least 3-4 hours), drained and rinsed well

- 3-4 Tablespoons maple syrup

- 3-4 Tablespoons lemon juice, freshly squeezed

- 2-3 Tablespoons almond milk

- 1 teaspoon vanilla extract

- a pinch of sea salt

Preheat the oven at 350F and line the muffin tins with paper. In a large bowl, mix dry ingredients. In a separate bowl, mash the banana with a fork, add in the brown sugar, stir to combine, add the almond milk, vanilla and then the oil. Mix well. Add the wet ingredients to the dry ones, fold in the carrots, walnuts and the cranberries or raisins. Bake at 350 F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool completely, on a cooling rack, before frosting.

To prepare the frosting, place the cashews in a food processor, add the salt, vanilla, maple syrup, lemon juice and pulse. Add as much almond milk as needed to obtain a creamy consistency. Taste and add more maple syrup if you'd like it sweeter or more lemon juice, for tartness. Chill the cashew cheese in the fridge for at least an hour before frosting the muffins. Enjoy!