These carrot cake muffins with coconut cream frosting are so delish!
You will need:
Measuring cups and spoons
Time: 30-35 minutes
Makes 12 muffins
2 cups of flour
1 cup of sugar
1 cup of grated carrots
2/3 cup of raisins
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon of ginger
1/2 teaspoon nutmeg
Pinch of salt
1 cup of milk
2 teaspoons of apple cider vinegar
1 teaspoon vanilla extract
1/2 cup of oil
1 tin coconut cream fat
1 cups icing sugar
2 teaspoon Lemon juice
1 tablespoon nutritional yeast (optional)
Place your tin of coconut cream in the fridge for about an hour before you start your recipe. Preheat your oven to 180 °C.
In your mixing bowl add in all your dry ingredients. In a cup measure out your 1 cup of milk and mix in the apple cider vinegar to make your vegan buttermilk.
Add the buttermilk and the rest of the wet ingredients to your dry ingredient mixing bowl and stir until combined.
Pour the mixture evenly into your muffin tin and bake for about 25 minutes.
While your muffins are baking, start with your icing.
Separate the coconut fat from the water by scooping the cream out of the tin.
Place the cream in a bowl and sieve in the icing sugar. Add in the rest of the ingredients and mix until smooth.
Place the bowl into the freezer for the remaining cooking time of the muffins.
Once the muffins are baked, allow them to cool before icing them and enjoy.