Carrot Cake Mini Muffins

Name: Carrot Cake Mini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: Carrot; Egg Salad; Smart Balance Light Made with Extra Virgin Olive Oil Buttery Spread; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk; BOOST Very Vanilla; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; El Guapo® Whole Cinnamon (Canela Entera); McCormick Gourmet™ Organic Whole Nutmeg; McCormick® Ground Allspice; I Can't Believe It's Not Butter Vegan Margarine Spread; Great Value Fat Free Cream Cheese; O Organics Sugar, Organic, Powdered

Serves 12

15 mins prep

20 mins cook

35 mins total

These easy carrot cake mini muffins are made with simple dairy-free ingredients and topped with a creamy frosting. Enjoy these delightful bites that are perfect for any occasion.

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0 servings

carrot

egg nog

cuplight olive oil

cupalmond milk

tspvanilla

cupflour

tspbaking powder

tspcinnamon

tspnutmeg

tspallspice

cupvegan margarine

cupfat-free cream cheese

cuppowdered sugar

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1: Preheat oven to 350°F.

2: Shred carrots.

3: In a large bowl combine all ingredients.

4: Divide batter into a well greased mini muffin tin.

5: Bake for 18-20 minutes and let cool.

6: Whisk together frosting and top each muffin.

7: Finish with a sprinkle of chopped walnuts.

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Carrot Cake Mini Muffins

Serves 12

15 mins prep

20 mins cook

35 mins total

What you need

How to make