fresh, juicy and super delicious
for 12 muffins
150 gr gratened carots (about. 3 – 4 carats)
250 gr spelt
130 gr raw cane sugar
70 gr grounded hazelnuts
1 teaspoon baking powder
1 teaspoon cinnamon
pinch of salt
200 ml oat milk
100 ml coconut oil
1 teaspoon vanilla extract
100 gr powdered sugar
240 g vegan cream cheese
1 tablespoon maple syrup
lemon zest of half a lemon
pecan or walnuts
preheat the oven on 180°c over- and underheat. put 12 paper forms in the muffin baking tray. peel the carrots and grate them. sift the spelt, the sugar, the baking powder, the cinnamon and the salt in a bowl. add the hazelnuts and mix well. add oatmilk, coconut oil and the vanilla extract and stir untill the mixture becomes nice and smooth. add the grated carrots and blend it well. divide the batter evenly between the 12 muffin cups and bake the muffings for 25 minutes. then take them out and let them cool down.
for the frosting: mix the powder sugar with the vegan cream cheese, the maple syrup and the lemon zest until you have a smooth mixture. give a teaspoon of the mixture on each muffin and decorate with a wallnut or a pecan.
