Up until a couple of years ago I had never tried carrot cake, not because I have an aversion to vegetables in my cake or anything, but because being allergic to milk your entire life tends to reduce the range of cakes you’ve tried. And let’s be honest if anyone (myself included) wanted to make a dairy free alternative I’d always request chocolate (obvs).

However recently I’ve been playing around with baking. If you’ve come into contact with me over the past three months or so chances are I'll have told you about my brownies, and it wasn't all that long ago that I was making THIS banana bread every few days.

So in the need of new snack food I decided to have a play with carrot cake muffins - and I was really pleased with how they turned out. I have been serving them with a dollop of coconut yogurt, honey, granola and berries - YUM.

There’s no ‘icing’ recipe as of yet because I’ve enjoyed serving them deconstructed in a bowl. But I'll work on it and add it into this post when I am happy! But for now add all your fave things; nut butter, banana… everything and anything. And let me know all about your creations! Find the recipe below.

Ingredients: {makes 7-8}

1 cup plain flour (I used Dove’s Farm Gluten Free Flour Blend)

1 tbsp vanilla protein (if omitting add 1 tsp vanilla extract)

1 tsp baking powder

1 tsp bicarbonate soda

1 tsp mixed spice

1 egg (vegan: replace with 1 x ‘flax egg’)

1/2 cup apple sauce

1/3 cup honey (vegan: maple syrup)

1.5 cups grated carrot (approximately 1 large carrot)

1/2 cup mix of chopped dates and/or nuts


Preheat oven to 170 degrees and line a muffin tray with cases.

In a large mixing bowl combine the flour, protein powder, baking powder, bicarb, spices and a pinch of salt.

In a smaller bowl add the apple sauce, egg and honey and mix well.

Pour the wet ingredients into the dry and combine.

Add the carrot and chopped dates and gently mix.

Empty into the muffin cases, filling them quite full.

Bake for 20-25 minutes until golden brown.