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Carrot Cake Muffins with Maple Orange Frosting

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 12 1x



Maple-Orange Cashew Frosting

  • 3/4 cup raw cashews + 2 cups boiling water
  • 23 tablespoons maple syrup, to taste
  • 1 tablespoon melted coconut oil (use refined for a non-coconut taste)
  • 3 teaspoons fresh orange juice
  • 1 teaspoon orange zest (or more, to taste)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 24 tablespoons water, only as needed

Dry Ingredients

  • 1 3/4 cup gluten-free oat flour* (or any flour of choice)
  • 1/4 cup coconut sugar (or cane/turbinado sugar; make sure it’s finely ground)
  • 1/4 cup oats
  • 2 tablespoons baobab powder (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon finely ground sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raisins (or cranberries/gogi berries)

Wet Ingredients

  • 1 cup unsweetened vanilla almond milk (or any dairy-free milk)
  • 1 cup grated carrot (about 3 medium-sized carrots; no peeling necessary)
  • 2 tablespoons maple syrup (or brown rice syrup/agave nectar)
  • 2 tablespoons melted coconut oil * (or swap for 2 tablespoons plain applesauce)
  • 2 teaspoons vanilla extract


  1. Start by making the frosting – totally optional!
  2. Add cashews to a bowl, then pour 2 cups boiling water over the cashews and let soak for 20 minutes. Drain and rinse cashews, then transfer to a high-speed blender/foodprocessor, along with all of the other frosting ingredients. Blend until smooth, adding 1 tablespoon of water at a time, only as needed. Transfer creamy frosting to a small bowl and set aside.
  3. Preheat oven to 375 degrees F. Line a muffin/cupcake pan with liners (or grease with nonstick spray/coconut oil).
  4. In a large bowl, whisk together dry ingredients, including raisins.
  5. In a separate bowl, combine all wet ingredients. Add wet mixture to dry using a wooden spoon, and mix until just well combined. Scoop approximately 2 spoonfuls into each lined cup.
  6. Bake 18-20 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes. Frost the muffins if you please!
  7. Store leftovers in refrigerator.


  • Changing the flour may alter the recipe; I’ve only tried it with oat flour.
  • If using coconut oil, make sure all other wet ingredients are warm/room temperature to prevent oil from hardening. Use refined coconut oil if you prefer a non-coconut taste. Can also sub applesauce for equal ratios canned pumpkin.
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