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.
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.
