Fruity Carrot Cake Muffins

Gorgeously soft and fruity carrot cake muffins! With carrots, mixed fruit, ground almonds and crunchy walnuts. Perfect for breakfast, treat or snack.

Perfect soft and fruity carrot cake muffins. They have a lovely balance with the carrots, mixed fruit, ground almonds and crunchy walnuts. Delicious and perfect for breakfast, treat or snack.

And as it’s Easter it would have seemed amis not to post some sort of carrot cake recipe and I hope you’ll love these. They definitely hit the carrot cake spot whilst being super easy to make and packed with wholesome ingredients.

I think all the family would love both making and eating there — Enjoy!

Much love, Niki xx

Prep time: 10

Cook time: 25

Makes 12

5 from 1 vote

Ingredients

For the dry mix

150 self raising flour
80 g ground almonds
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
150 g light brown sugar

For the wet mix

1 tsp vanilla extract
200 ml plant based milk
75 ml vegetable oil
1 tsp apple cider vinegar
175 g carrots shredded
60 g mixed dried fruit
70 g walnuts pieces

Instructions

Preheat the oven to 180c.
Line a muffin tray with 12 cases.
Mix the dry ingredients in a large bowl.
Mix the plant-based milk, vanilla, vegetable oil and cider vinegar in a jug then pour into the dry mix. Stir until smooth.
Add the grated carrots, dried fruit and walnut pieces and mix well.
Divide the mixture equally between the 12 muffin cases and bake for 25 minutes.
Use a skewer to test the middle of the cupcakes come out clean.
Leave to cool.

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I'd love to hear your comments…

Bunty

8 months ago Reply

I am in awe of Niki’s recipes! This is the first I’ve tried that is a cake and the whole family enjoyed them!
- A
  
  Niki
  
  7 months ago Reply
  
  Thank you! xxx