Carrot Cake Muffins With Vanilla Cashew Cream Frosting

Carrot Cake Muffins With Vanilla Cashew Cream Frosting

These carrot cake muffins with vanilla cashew cream frosting will be your favorite spring muffin recipe. They are nutty, full of carrots and the frosting is made with cashews!

Carrot Cake is an interesting topic. Some are obsessed (like myself) and others have never tried it because they assume it won’t taste good (boy are they wrong!) I whipped up these little muffins to prove those naysayers wrong!

Carrot Cake Muffins With Vanilla Cashew Cream Frosting
Carrot Cake Muffins With Vanilla Cashew Cream Frosting

If you want, you can skip the frosting to make them a little less sugar, however they are made with maple syrup and no refined sugars so they are a healthier version of the regular cake!

Several recipes call for a LOT of eggs, I decide to cut down on the eggs when experimenting with this recipe and I am so glad I did.

What you will need for these Carrot Cake Muffins With Cashew Frosting

  • Shredded carrots. You can either shred them yourself, or buy them pre shredded(which is what I recommend)
  • Maple Syrup. This is the main source of sweetener for this recipe, make sure you have a great maple syrup on hand.
  • Cashews. Cashews make a great vegan cheese sauce, but additionally, they make a great thick, creme cheese like icing as well!
  • Eggs. You will need a few eggs for this recipe to help bake the muffins.

Sweeteners for the Carrot Cake Muffins & Vanilla Cashew Cream Frosting

There are lots of different ways to sweeten up your baked goods. Honey, maple syrup, coconut sugar and refined white sugar. Of the long list, I prefer coconut sugar and maple syrup. If you like these muffins you should try my Banana Muffins

Carrot Cake Muffins With Vanilla Cashew Cream Frosting
Print Recipe
5 from 2 votes

Carrot Cake Muffins

Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Dessert
Keyword: dairy free, sweet
Servings: 12
Calories: 193kcal
Cost: $15


  • Muffin Tin
  • MIxing Bowls


Carrot Cake Muffins

  • 1 cup flour
  • 3/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 2 mashed over ripe bananas
  • 1.5 cup grated carrots
  • 1 pinch salt
  • 2/3 cup melted coconut oil
  • 2 eggs

Cashew Frosting

  • 1 cup soaked cashews
  • 2 tbs maple syrup
  • 3 tbs plant based milk or water
  • ½ tsp vanilla extract


Carrot Cake Muffins

  • Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. 
  • In a separate bowl, combine the grated carrots (food processor or by hand) oil and banana. Slowly add to the flour mixture, do not over stir, use a spatula or wooden spoon to lightly fold in wet ingredients. Add the beaten eggs and stir a few times (like 15 or less around the bowl with a spatula. It's important to not over mix.
  • Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin. Bake for 15 to 20 minutes. Check with a toothpick to see how they are baking. Oven temps and times will vary so always keep a close eye!

Cashew Frosting

  • Soak cashews overnight (if you don't have the time soak them for at least an hour in hot water). Strain cashews and ad to a vitamin or food processor. Add in all other ingredients and blend well until all the cashews are smooth. 


Serving: 1muffin | Calories: 193kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.6g | Cholesterol: 31mg | Sodium: 39mg | Potassium: 151mg | Fiber: 1g | Sugar: 10g | Vitamin A: 104IU | Vitamin C: 2.4mg | Calcium: 14mg | Iron: 1mg

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