Vegan Carrot Cake Muffins

Growing up, I always remember being weirded out when people would talk about carrot cake. Carrots? In cake? As an adult though, I love carrot cake and it makes so much sense that the sweet taste of carrots is perfect in a baked good. I have gotten my kids started on carrot cake early to avoid them being weird like me. They love these super moist and delicious carrot cake muffins!

One of our top recommendations for carrot cake is to chop your carrots in a food processor. This creates small pieces of carrot that don't mess up the texture of the muffin as a whole. Once the carrots are chopped, this recipe is super fast to make and you will be enjoying a super moist cupcake in no time.

After baking, your muffins will be super moist! If you baked them in a silicone wrapper, we recommend removing the wrapper before storing them. The silicone can trap in too much moisture around the outside of the muffin. Otherwise, these keep super well! We love eating them in the morning with our breakfast or after dinner as a less sweet dessert option.