Micah’s Healthy Carrot Cake Muffins

Micah’s Healthy Carrot Cake Muffins

We like to cook and bake as unprocessed as reasonable. (I mean somethings you just can't substitute wheat flour.) There are tons of vegan recipes and plenty of whole food recipes but, whole food plant based recipes are a little harder to find – so we do a lot of modifying in our house. This recipe was inspired by the Conscious Plant Kitchen Vegan Carrot Cake Cupcakes but modified to make them a little less processed. Enjoy!
Servings 12


  • 1 cup Plant-based milk (we used almond)
  • 1 tsp Lemon Juice
  • 1 ½ cup Whole Wheat Flour
  • ½ cup Maple Syrup
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ cup Avocado Oil
  • 2 tsp Vanilla Extract
  • 1 ½ cups Grated Carrots
  • ½ cup Chopped Pecans or Walnuts


  • Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner.
    In a small mixing bowl, whisk lemon juice, maple syrup, avocado oil, vanilla and almond milk. Set aside.
    In another large mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg.Make a well in the center of the flour and add wet ingredient mixture.
    Combine, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.
    Stir in grated carrots and chopped nuts until well distributed into the batter.
    Divide the batter evenly into the 12 muffin holes.
    Bake on the center rack of your oven for 20-25 minutes or until they are golden brown and a pick inserted in the center comes out clean.
    Cool down on a rack completely.
    Eat and enjoy or frost with Vanilla Bean Frosting!


Micah, my baker, made these the other day and they were delicious! I’m calling the base muffins because they are filled with good ingredients… but add frosting and they turn into cupcakes! They are moist and so, so good. 

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