Vegan Carrot Muffins with Creamy Frosting
Ingredients
Batter
- 300 g carrots
- 200 g spelt flour (type 630)
- 100 g ground hazelnuts
- 120 g sugar
- a pinch of salt
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 100 ml neutral cooking oil (e.g., rapeseed oil)
- 150 ml plant milk
- 80 ml orange juice
Frosting
- 300 g vegan cream cheese
- 2 tablespoons orange juice
- 100 g powdered sugar
Decoration
- 30 g chopped pistachios
- 12 vegan marzipan carrots
Preparation
Wash and dry the carrots, peel only if necessary, and finely grate them to the core. Line a muffin tin with muffin cups or grease it well. Preheat the oven to 180°C conventional (160°C fan).
Whisk together flour, hazelnuts, sugar, salt, cinnamon, and baking powder. Gradually mix in oil, plant milk, and juice until just combined. Fold in the grated carrots.
Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for about 25 minutes. Let cool briefly, then remove from the tin and cool completely on a wire rack (can also cool overnight).
Meanwhile, for the frosting, place the cream cheese and orange juice in a bowl and whisk until smooth. Gradually sift in the powdered sugar and mix. Refrigerate for at least 20 minutes.
Place the chilled frosting in a piping bag with a star tip and pipe onto the muffins in a circular motion. Sprinkle with pistachios and decorate with marzipan carrots if desired. Makes 12 vegan carrot muffins.
Tips
No orange juice? You can omit the orange juice and prepare the carrot muffins with a total of 230 ml plant milk.
