Waitrose and Partners
Dairy-free carrot cake muffins

Dairy-free carrot cake muffins

These dairy-free cakes are a snack-size twist on the classic carrot cake topped with sweet orange icing and chopped walnuts. 

4.5 out of 5 stars(2) Rate this recipe
  • Makes12
  • CourseSnack
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Pluscooling

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  • 3 tbsp golden linseed
  • 300g self-raising flour
  • ½ tsp bicarbonate of soda
  • tsp mixed spice
  • 150g light brown soft sugar
  • 35g porridge oats
  • 75g sultanas
  • 100g walnuts, chopped
  • 1 large orange, zest and juice
  • 150g Stork baking block, melted
  • 200g Alpro Vanilla Soya With Yogurt Cultures
  • 250g carrots, coarsely grated (about 3)
  • 25g icing sugar


  1. Preheat the oven to 200˚C, gas mark 6. Line a 12-hole muffin tin with muffin cases. Finely grind the linseed in a coffee or spice grinder, or by hand with a pestle and mortar. Tip into a large bowl and stir in 150ml cold water; set aside for 10 minutes, until thick.

  2. Meanwhile, sift the flour and bicarbonate of soda into a large bowl and add the mixed spice and a pinch of fine salt. Stir in the light brown soft sugar, porridge oats, sultanas, ¾ of the walnuts and ½ the orange zest.

  3. Once the linseed has thickened, add the melted baking block, vegan soya with vanilla and 50ml orange juice and stir with a spatula. On the fifth turn of the spatula, add the grated carrots and continue to fold until the mixture is mostly even – don’t worry if there are a few dry patches; it’s best not to over-mix it. Spoon into the cases; they will be very full. Bake for 23-25 minutes until golden. Cool on a wire rack.

  4. For the topping, stir together the icing sugar, 2 tsp orange juice and the remaining zest. Brush this over the top of the muffins, scatter with the leftover walnuts and leave to set.


Typical values per item when made using specific products in recipe


1,450kJ/ 355kcals



Saturated Fat












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