Easy Vegan Carrot Cake Muffins with Lemon Glaze

Name: Easy Vegan Carrot Cake Muffins with Lemon Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Carrot Cake Muffins
Ingredients: 1 large, ripe banana (mashed); 180g light brown sugar; 240ml soy milk; 2.5 teaspoons apple cider vinegar; 75ml vegetable oil; 1 teaspoon vanilla extract; 260g all-purpose flour; 1 Tablespoon baking powder; 1.5 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; 150g carrots (grated); 60g pecans (chopped roughly); 160g powdered sugar; 2 Tablespoons freshly squeezed lemon juice

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Simple, Soft & Healthier Treats

These vegan carrot cake muffins are super fluffy and 100% delicious. I love to top them with lemon glaze but feel free to eat them undecorated if you prefer. They're just so easy to make which is what we all want.

If you are a big muffin fan, you may also love my vegan lemon poppy seed muffins.

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Ingredients For This Recipe

A shot of the many ingredients needed to make vegan carrot cake muffins.

Large, ripe banana
Light brown sugar
Soy milk
Apple cider vinegar - this is used for the vegan buttermilk mixture
Vegetable oil
Vanilla extract
All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Carrots - don't buy pre-grated carrots as they have less moisture
Pecans
Powdered sugar
Freshly squeezed lemon juice

Two glazed vegan carrot cake muffins on a shiny white plate. One is chopped in half.

How To Make Vegan Carrot Cake Muffins

Step By Step Instructions

For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

STEP ONE

Line two muffin tray with cupcake liners. Grease with oil.

A shot of cupcake liners greased with a drop of oil.

STEP TWO

Mix together the wet ingredients inside a large bowl including the bananas.

The wet muffin batter ingredients whisked together inside a large bowl.

STEP THREE

Add the dry ingredients to the mixture. Fold the muffin batter until smooth.

The dry ingredients have been mixed into the batter.

STEP FOUR

Add in the grated carrots and the pecans.

The carrots and pecans have also been folded into the batter.

STEP FIVE

Spoon the carrot cake muffin batter into the cupcake liners. Bake until golden brown.

The batter has now been spooned into the cupcake liners.

STEP SIX

Let the muffins cool.

The muffins have been baked and are cooling in the tray.

STEP SEVEN

Make the lemon glaze.

The lemon glaze mixed together inside a metallic bowl.

Tips For Making Carrot Muffins

Bake The Muffins At The Correct Temperature

Baking vegan muffins at the incorrect temperature can cause them to expand outwards instead of rising upwards.

You also want the muffins to bake all the way through without the tops becoming burnt.

Make These Vegan Carrot Cake Muffins Healthier

Swap out your all-purpose flour for wholewheat flour and replace the light brown sugar with coconut sugar.

The insides of a muffin being shown close up to the camera. Lots of chopped pecans inside.

Are Carrot Cake Muffins Always Vegan?

No, a traditional carrot cupcake recipe contains dairy products and eggs. The glaze however, is naturally vegan.

Frequently Asked Questions

How can I make these muffins oil free?

Replace the 75ml oil with 37.5g unsweetened applesauce. This will make them a little sweeter and moist.

How To Store My Carrot Muffins

Store these muffins inside a large airtight container for up to three days at room temperature.

Three golden vegan carrot cake muffins on a white plate. They are not glazed yet.

More Muffin Recipes

Vegan Raspberry Muffins

Vegan Peanut Butter Chocolate Chip Muffins