Carrot cake muffins


2 tbsp chia seeds and 6 tbsp water

1/4 cup almond milk and 2 tbsp apple cider vinegar

1 tbsp olive oil

2 cups carrots, grated

1/2 cup apple puree, make sure it doesn’t have added sugar or additives

1 cup almond flour

1 cup gram flour

1 cup rice flour

1 tsp pure vanilla, from Rapunzel

1 tsp cinnamon, from Kryddhusid

1/2 tsp cloves, from Kryddhusid

2 tsp baking soda

2 tsp baking powder, glutenfree

1/2 cup almond milk


1 pack vegan cream cheese, from Violife – original

1 cup whipped oat cream, from Oatly

1 tsp pure vanilla, from Rapunzel

2 tbsp stevia powder, from Good Good (if using clean stevia powder from another brand you need much less, only about 1 tsp)

a pinch of salt

This recipe is sponsored by Kryddhusid and Oatly.


Preheat the oven to 170 °C.

Put the chia seeds and water in a big bowl and let it sit for 5 minutes, until a bit gel like.

Blend 1/4 cup of almond milk and 2 tbsp of apple cider vinegar and let it sit for 5 minutes.

Rinse and grate the carrots.

Sift the dry ingredients together in a different bowl; almond flour, gram flour, rice flour and raising agents.

Add the olive oil, spices and vanilla to the chia egg and mix well. Then add the blend of almond milk and apple cider vinegar and mix well. Now it’s time to stir in the grated carrots and then comes the 1/2 cup of almond milk.

Add in the dry ingredients and mix thoroughly with a spoon. Be careful not to stir like crazy or whip, cause that can make the muffins dense.

Divide the dough into muffin liners and bake in the middle of the oven on 170 degrees for 20-25 minutes.

Let them cool before decorating with the frosting.


Whip the oat cream and set aside.

In a different bowl whip together cream cheese, stevia powder and vanilla and salt until it’s soft and has no lumps.

Blend in the oat cream little by little and whip until the frosting is ready. It shouldn’t have any lumps and be  firm enough to pipe.

Pipe the frosting onto the muffins and use nuts or whatever you prefer as garnish. I used salted pecans. If you don’t fancy the art of piping you can just as well spread the frosting on the muffins.

Note that it’s not necessary to whip the oat cream before adding to the cream cheese, but it makes the frosting nicer.

Also. If you don’t like stevia powder you can use yacon syrup instead, but the frosting will be slightly darker and the flavour is a bit different as well. Not as sweet. How much you use is a matter of taste.

These have frosting with yacon syrup.

This recipe is sponsored by Kryddhusid and Oatly.

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