Whole Wheat Carrot Cake Muffins

These Whole Wheat Carrot Cake Muffins are probably my most favorite muffins, ever — and they’re vegan, too! They are really moist, sweet but without much added sugar, and contain lots of nutritional power from the whole wheat pastry flour, walnuts, raisins, carrots, and applesauce. Yum!

whole wheat carrot cake muffins

Whole Wheat Carrot Cake Muffins (vegan)

Ingredients: (makes 12 muffins)


  • 1 & 1/2 C whole wheat pastry flour (not regular WW flour)
  • 1/2 C brown sugar
  • 1/4 C chopped walnuts
  • 1/4 C raisins
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt


  • 1 & 1/2 C unsweetened applesauce
  • 1 C shredded carrot (about 1 large carrot or 16 baby carrots worth)

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. The batter will be pretty wet because of all the applesauce — don’t worry.

Spoon the mixture into a non-stick or sprayed muffin pan. Bake 25 minutes — fork check near end to make sure they are done! 

vegan carrot cake muffins

Nutritional information per muffinCalories: 115, Fat: 2 g, Protein 2 g, Carbs 22 g, Fiber 2.5 g.

For a healthy breakfast, pair one of these muffins with something that has some protein and healthy fat, like a couple hard boiled eggs, a whole milk latte, or some Greek yogurt or cottage cheese. Enjoy! :)


  1. 2

    Question, I used the “print friendly” button and ended up with a gigantic recipe printed sideways. Is there any way to alter it? I was going to reprint by making changes and using print preview but didn’t see an option.

    • 3

      That’s odd… no one else has mentioned it doing that! Unfortunately since it’s a plugin I can’t edit it… :( I’ll look into other options, though.

  2. 4

    Anne, do you think spelt flour would be an okay substitute? Trying to eat through all of the flours I have before buying more :)

  3. 6

    Just wondering if you have a calorie break down for these muffins? Thanks

  4. 8

    And speaking of using different flours…..I know your recipe says “NOT regular WW flour” but I belong to an awesome, year-round full-diet CSA and I loathe spending money at the grocery store. Just had a friend diagnosed with cancer– he awaits kidney surgery but had a surprise quadruple bypass in the interim. Also diabetic— he needs to bulk up. I want to try these with my WW flour………..will advise how that turns out. Any advice going in will be welcome!

    • 9

      No worries! I’d recommend doing half WW and half white flour, though – the only reason I said don’t use all regular WW is because they will turn out VERY dense. A half/half mixture would be better! I hope your friend likes them – sorry to hear about the cancer and bypass :(

  5. 10

    Hey, thanks– your site is really great and I so enjoy it—– and how I would LOVE TO go back to school to be an RD! Maybe someday….

  6. 11

    I just made a recipe today VERY similar to yours (adapted an allrecipes carrot cake recipe to be healthier and lower in fat), then I stumbled across yours! Must be the season for carrot cake :-) Yours look delish!

  7. 12
    Kathryn says:

    I just made these today – they were delicious! Here is the nutritional information I calculated in case you are interested:
    Calories: 113
    Fat: 1.9 g
    Protein: 2.3 g
    Carbs: 22.1 g
    Fibre: 2.5 g

  8. 14

    oh I love carrot cake! These look lovely :)

  9. 15

    FYI – I made this is rural France where I couldn’t find whole wheat flour at all. I used regular white flour and it turned out great!

  10. 17
    BarbaraBirder says:

    The muffins came out perfectly! Is there a vegan-no oil/butter-frosting you could suggest? I planned to freeze some muffins but there won’t be any leftover!!

  11. 18

    Hi Anne! Can you please tell me what is sprinkled on top of the muffins? Does it go on before or after baking? Thank you!

  12. 20

    Looks like a healthy and delicious way to use up my whole wheat pastry flour!

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