Pinterest Hidden Image

The warmth of delicately spiced carrot cake meets the freshness of orange quick bread.

Whether for breakfast, brunch, on the go, or alongside your next cup of tea or coffee, these are the perfect snack for carrot cake lovers!

Jump to:

📖 Recipe Overview

  • Quick & Easy - Don't be overwhelmed by the relatively long ingredients list - most ingredients used here are pantry staples such as raising agents, sugar, flour, and spices with some added fresh ingredients that are easy to find or easily swappable! I've included possible swaps in the ingredient notes and variations sections below.
  • Incredibly Moist - These muffins will seriously melt in your mouth. They have the most tender texture with a moist crumb that packs a huge flavor in each bite!
  • Made Without Nuts - I get a lot of requests for nut-free recipes, so opted for toasted coconut instead of the more traditional walnuts in these muffins.

🧾 Ingredients Needed

Here's everything you need to make moist and fluffy carrot muffins with cream cheese glaze from scratch:


Ingredient Notes

  • Grated Carrots - Make sure you use freshly grated carrots as storebought tend to be too dry and often have an unpleasant flavor. Select bright, fresh carrots and peel them before shredding.
  • Oranges - This recipe uses both the zest and juice, so opt for unwaxed and organic oranges if possible.
  • Shredded Coconut - I recommend using toasted coconut for maximum nutty flavor. You can easily toast the shredded coconut yourself. Add it to a baking sheet and bake in a preheated oven (175°C/350°F) for 5 minutes, tossing it halfway through. Let it cool before use.
  • Soy Milk - This is mixed with apple cider vinegar to make vegan buttermilk. You can swap it for almond milk or oat milk and the vinegar for lemon juice.
  • Brown Sugar - I used panela, an unrefined cane sugar, but feel free to also use coconut sugar or soft brown sugar if you prefer.
  • Olive Oil - This adds moisture and keeps the muffins moist for days!
  • Vegan Greek-Style Yogurt - Vegan sour cream or thick coconut yogurt can also be used. You could swap this for another egg substitute such as mashed banana, unsweetened applesauce, or pumpkin puree. Just note that this will also alter the flavor of the muffins!
  • Vegan Cream Cheese - If you can't find store-bought dairy-free cream cheese, you can DIY it with this homemade version.

🥣 How To Make Vegan Carrot Muffins

These simple carrot cake muffins come together in just a few easy steps. Here's a visual of how to make them:


Step 1: Using your fingertips, rub the freshly grated orange zest into the sugar to add flavor and help the zest release its oils.


Step 2: Whisk in the wet ingredients (orange juice, non-dairy milk and apple cider vinegar, oil, vanilla extract, and vegan yogurt).


Step 3: Fold in half of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg). Then fold in the remaining dry ingredients along with the shredded carrot and coconut.


Step 4: Divide the muffin batter into tulip liners, skipping every second well in your muffin tin. If you have leftover batter, keep this in the fridge while you bake the first batch.


Step 5: Let the muffins sit in the pan for 5 minutes before carefully lifting them onto a wire rack to finish cooling.


Step 6: Top with the vegan cream cheese glaze. If you used regular muffin liners, you could also quickly dunk the muffin tops in the glaze.

🥕 Variations

Here are some ways you can put a twist on the recipe to suit your taste:

  • Carrot And Banana Muffins - Swap the vegan yogurt for the same-weight mashed bananas.
  • Carrot Nut Muffins - If you don't like coconut, add finely chopped walnuts or pecans in their place.
  • Date Carrot Muffins - Add a third cup of pitted chopped dates to the batter. You can also do this with raisins or sultanas.
  • Pumpkin Carrot Muffins - Swap out the non-dairy yogurt for pumpkin puree for a fall twist!
  • Skip The Glaze - If you want them less sweet, top them with pumpkin seeds or the streusel from my pumpkin muffin recipe.

💬 FAQs

How to store carrot muffins?

Place the muffins in an airtight container and store them at room temperature for up to 2 days with glaze or 5 days (without glaze). You can keep them in the fridge for up to a week.

Let them sit at room temperature for an hour before serving if stored in the fridge. You can freeze them in an airtight container and defrost them for a couple of hours before serving.

Can I make them with gluten-free flour?

I haven't tested these muffins with gluten-free flour. If you want to try them with GF flour, use an all-purpose GF flour such as Bob's Red Mill or King Arthur which contains xantham gum. Let the batter rest for 30 minutes before baking, and let me know in the comments below if you give it a try!


🧁 More Vegan Muffins

Stay in touch with me through social media @ InstagramPinterestTikTok, and Facebook. And subscribe via email to get all our new recipes!

Carrot Orange Muffins

5 from 10 votes
PREP TIME: 20 minutes
20 minutes
TOTAL TIME: 40 minutes
Servings: 10


Super moist vegan carrot orange muffins with toasted coconut, a hint of spice, and no nuts! These quick and easy eggless muffins are so soft and fluffy packed with flavor, and feature a tangy cream cheese glaze.




  • 180 ml (¾ cup) soy milk, *see note 1
  • 2 teaspoons apple cider vinegar
  • 200 g (1 cup) brown sugar, or coconut sugar
  • 2 tablespoons orange zest, freshly zested (orange 2 oranges) *see note 2
  • 60 ml (¼ cup) orange juice, freshly juiced *see note 2
  • 100 ml (⅓ cup + 4 tsp) olive oil, or neutral oil like rapeseed or sunflower oil
  • 80 g ( cup) vegan Greek-style yogurt, or vegan sour cream or thick coconut yogurt
  • 1 tablespoon vanilla extract
  • 280 g (2 ¼ cups) all-purpose flour
  • 3 teaspoons baking powder
  • teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 240 g (2 cups) carrots, freshly and finely grated
  • 80 g (1 cup) toasted shredded coconut, *see note 3

Cream Cheese Glaze (optional)


  • Prepare: Preheat your oven to fan-forced 190°C(375°F) or conventional 210°C(410°F).
    Line half of the cavities in the muffin tray with muffin liners - I recommend only filling every second cavity as this promotes high muffin tops! The recipe will make 10 large muffins - so if you only have one muffin pan I recommend baking them in 2 batches, just make sure you let the pan cool between batches, and keep the muffin batter rested in the fridge until ready to use for the second batch.
  • Make vegan buttermilk: Add the soy milk and apple cider vinegar to a jug, stir and let it sit for 5 minutes.
  • Rub the zest into the sugar: Add the brown sugar and orange zest to a large mixing bowl and use your fingertips to rub the zest into the sugar.
  • Mix the wet ingredients: To the zested sugar, add the vegan buttermilk, orange juice, olive oil, vegan yogurt, and vanilla extract. Whisk to combine.
  • Mix the dry ingredients: To a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and stir to combine.
  • Make the muffin batter: Add half of the dry ingredients to the bowl with the wet ingredients and fold the ingredients into the batter until almost combined.
    Then add the remaining dry ingredients, grated carrots, and shredded coconut and fold again until there are no visible streaks of flour in the batter.
  • Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners. 
  • Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for the first 5 minsThen turn down the temperature to 170°C/340°F or conventional 190°C/375°F and continue to bake for another 15 minutes.
  • Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for 5 minutes, then carefully lift them out of the tray and transfer them to a cooling rack to cool further for 30 minutes.
  • Make the glaze: Whisk the cream cheese and orange juice until smooth, then slowly whisk in the powdered sugar. Whisk until smooth - you can add more or less sugar depending on whether you want it runny or thicker. Pour the icing on top of the muffins once they have cooled.
  • Storage: Place the muffins in an airtight container and store them at room temperature for up to 2 days with glaze or 5 days (without glaze). You can keep them in the fridge for up to a week. Let them sit at room temperature for an hour before serving if stored in the fridge. You can freeze them in an airtight container and defrost them for a couple of hours before serving.


  1. Soy Milk: You can use almond milk or oat milk if preferred.
  2. Oranges: Zest the oranges first, then juice them afterward.
  3. Shredded Coconut: To toast this yourself, add it to a baking sheet and bake in oven preheated to 175°C/350°F for 5 minutes, tossing it halfway through. Let it cool before use.


Serving: 1muffin | Calories: 351kcal | Carbohydrates: 59g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 310mg | Potassium: 187mg | Fiber: 3g | Sugar: 34g | Vitamin A: 4102IU | Vitamin C: 8mg | Calcium: 148mg | Iron: 2mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

© All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.