Carrot Muffins with Vegan Cream Cheese Icing
TM6 TM5

Carrot Muffins with Vegan Cream Cheese Icing

4.6 (17 ratings)

Ingredients

Carrot Muffins

  • 110 g almonds
  • 80 g sugar
  • 200 g carrots, cut into pieces (2 cm)
  • 200 g spelt flour
  • 190 g almond milk
  • 100 g vegetable oil
  • 1 tsp ground cinnamon
  • ½ vanilla pod, seeds only (see tip)
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda

Icing

  • 110 g sugar
  • 35 g vegan butter, diced
  • 90 g vegan cream cheese

Nutrition
per 1 piece
Calories
1209.7 kJ / 289.1 kcal
Protein
5.1 g
Carbohydrates
32.2 g
Fat
16.9 g
Saturated fat
2.5 g
Fiber
3.6 g
Sodium
218.8 mg

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