These sweet and perfectly spiced carrot cake muffins are made in one easy bowl and are healthy enough to eat for breakfast all Easter long!
If Im going to be totally honest I never use to be a fan of carrot cake.. I know shocker.. it’s a dessert with veggies in it so you’d think I’d be all over it. I think it was because I had only tried the store bought kind and man is that stuff loaded with sugar you almost can’t even detect any carrot shavings you just have to trust they’re in there from the specs of orange.
That being said lately I’ve been thinking “hey” carrot cake is basically a sweet and spiced cake with carrots and walnuts so whats not to like? I was determined to create a carrot cake recipe that not only was super easy to make and had REAL wholesome ingredients but that ALSO tasted delicious without loads of sugar. Since cutting out white processed sugars (for the most part) my taste buds have changed so much and now I really don’t like overly sweet desserts so I usually cut the sugar and just make my own desserts and baked goods.
I promise you this one bowl healthy carrot cake recipe is moist, sweet, slightly spiced and has the best crunchy sweet topping on top you’ll be going back for seconds, thirds and possibly fourths… this is exactly why I had to give the rest away to friends and coworkers. I cannot be trusted.
If you recreate these healthy carrot cake muffins please share a photo on social media and TAG me @urhealthnut so I can easily find it and like it! Have a wonderful Happy Easter weekend with your family and friends.
- 2 cups spelt flour
- ½ cup almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp sea salt
- 2 eggs
- ¼ cup avocado oil (can also sub for coconut oil)
- 1 tsp vanilla bean paste or extract
- 1 tsp apple cider vinegar
- 1 cup unsweetened soy milk
- ½ cup unsweetened applesauce
- ½ cup coconut sugar
- 1 cup shredded carrots (roughly 1.5 medium sized carrots)
- ½ cup raw walnuts chopped
- 1 tbsp coconut sugar
- Preheat oven to 375F.
- In a small bowl mix together soy milk and apple cider vinegar and let sit for 10 min to thicken up and creating a "buttermilk" consistency.
- Next, in a large mixing bowl whisk together all wet ingredients (except for the carrot) adding in the "buttermilk" last.
- Next, sift in dry ingredients and whisk until batter is smooth.
- Add in shredded carrots and mix until combined.
- Line a 12 cup muffin tray with liners and using an ice-cream scoop divide the batter into all 12 cups.
- Top each muffin top with chopped walnuts, sprinkle coconut sugar and bake in the oven for 18 min.
- Remove from oven and allow to set for 5 minutes before transferring to a cooling rack to full cool.
- *Allow muffins to fully cool before removing the liners or else it will stick to the paper.