Let's make vegan and gluten-free carrot muffins! Or cake, or squares - whichever you prefer! OH and don't forget the vegan cream cheese frosting!! In this video I halved both recipes, the full recipe ingredients are down below! 👇👇

Carrot Muffin Recipe(full recipe):
1 1/2 cups 1:1 gluten free flour
1/2 cup all purpose gluten free flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 1/3 cups grated carrot(loosely filled)
1 1/2 cups brown sugar
2 flax eggs(2tbsp flax meal + 6tbsp water)
1/2 cup vegetable oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup walnuts (optional)

- prepare flax eggs, grate carrots, and chop walnuts if using
- sift together flours, b. powder, b. soda, salt, cinnamon, and nutmeg
- add carrots and brown sugar, mix well
- in a separate bowl combine oil, vanilla, acv, whisk then add flax eggs
- add wet to dry and stir to combine, fold in walnuts if using
- BAKE at 350°f for muffins 18-20 mins, for a square pan 40-45 mins!
- cool for 5 minutes in pan, then remove to cool fully before storing.


Vegan Cream Cheese Frosting Recipe(full recipe):
1/4 cup vegan cream cheese
3/4 cup vegetable shortening
1 tsp vanilla extract
2-4 tbsp plant milk or coconut milk
2 1/2 - 5 cups icing/powdered sugar(add more if you like it sweeter, if it’s too thick add more milk)

- Beat vegan cream cheese, vegetable shortening and vanilla together 1 min til it’s shiny
- add icing sugar in 1/2 cup increments(sifting it will result in better texture) beating after each addition
- once it’s very thick, start adding milk, 2 tbsp to start, then add sugar again
- make it sweeter or thicker if you like! I prefer 2 tbsp milk and 2 1/2 cups icing sugar!
- for best(fluffiest) results beat 5 mins after all ingredients have been added!

This holds very well at room temp and also freezes great!