Whole Wheat Vegan Carrot Cake Muffins

Who says vegan baked goods aren’t awesome?



Not me, that’s for sure.


I can’t believe I haven’t posted this recipe yet! When I was first getting into the healthy living realm and learning to cook back in 2006/7, this recipe was one my very first creations. I used to work for a government contractor back before I left to teach English in Prague in 2008, and as a part of the office community service committee, I used to help plan bake sales to raise money for charity. I always made these muffins for the bake sales and everyone loved them — no one could believe they were not only vegan but also healthy! :)


These muffins 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 Vegan Carrot Cake Muffins


(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!

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If you don’t have any whole wheat pastry flour on hand, I’d recommend you go buy some :) It’s the best because you can go entirely whole wheat without your baked goods being too dense! If you must, you can substitute half regular whole wheat flour and half white flour for the whole wheat pastry flour, but don’t try using entirely regular whole wheat flour — the muffins will be too dense/heavy/gummy.


I ate one immediately, obviously. :)




I really think these are my favorite muffins, ever. And that’s saying a lot if you’ve ever looked at my recipe page ;) Go make them ASAP!

In other news, in between madly studying, working on my take home exam, and writing/finalizing my group paper yesterday, I took a break to go biking with my friends Tim and Lindsey! It’s always good to make time for exercise and fresh air :)


I met Tim and Lindsey when I moved here last fall because they are good college friends with one of my childhood friends! They live a block away and it’s been great having buddies so close nearby, especially since they’re into running, biking, swimming… etc.! Tim and I have gone running together a bunch (he introduced me and Matt to this awesome trail nearby last fall — getting excited to hit it up again once I am finished with my half marathon and not worried about twisting my ankle!) and Lindsey and I just played tennis together earlier this week. Yay!

It was really fun biking with them yesterday — I’m LOVING having a road bike. I just find biking so fun and relaxing! I’m excited to increase my mileage and start biking more on the weekends now that the warm weather is here… Tim and Lindsey gave me some tips on form and gear shifting yesterday since they’re more experienced bikers. :)


We drove out to Maple View Farm land to bike since it’s the best place for biking around here! So pretty and peaceful with all the farms and country roads. It also meant we got to get ice cream when we were done ;) 16 miles of biking later… hello, mint chocolate chip!


p.s. I totally need a cool biking jersey like they have :)

I’m off for a long day of class followed by more studying — wish me luck for my busy week! Here’s what’s on the docket:

  • Monday (today): huge group paper due (CHECK!)
  • Monday night: STUDY!
  • Tuesday morning: Medical Nutrition Therapy closed book exam (eeeek!)
  • Tuesday afternoon/evening: hopefully finish & submit Epidemiology take home exam
  • Wednesday: study madly for two Thursday tests
  • Thursday: Medical Nutrition Therapy open book practical exam; Food Service Management exam
  • Thursday night: pack up and depart for DC! National Half Marathon or bust :)

Whew! It’s going to be a crazy week, especially since I have class all those days, too! I have some great guest posts lined up for this week interspersed with regular posts — stay tuned and have a great day!


  1. 1

    Can’t wait to make these muffins next! Love getting some veggies in with my sweets.
    Good luck with everything this week!

  2. 2

    I’ve been on the hunt for a good dairy-free carrot muffin mix! I’m gonig to have to give these a try, they look so yummy!

  3. 3

    Those look so good! Love carrot cake.

  4. 4

    Those muffins looks so good. I believe I have all the ingredients to make them today! Good luck with all your school work/exams! I keep telling my hubby that we need to find a cycling path that ends at an ice cream shop or bakery. I beautiful ride should end with something a little sweet.

  5. 6



  6. 8

    Those muffins look scrumptious. Anne, I don’t know how you do it with all your studies and activities. If you ever have kids, strap them on your back and include them too. I wish I had. Oh well, I lived in different times. Good luck on all your test and your run this weekend. Don’t forget pictures. Have you decided to use your camel-back?

  7. 10

    The muffins look great! Have you experimented with wheat-free baking at all? I recently eliminated wheat (not gluten, just wheat) from my diet and have been trying to learn to bake with some successes and some huge failures (who knew Amaranth flour isn’t flour at all?). Anyway, love your recipes and would appreciate any wise advice on wheat substitutes.

  8. 12

    Those look so great!!!!! Can’t wait to try them myself :)

  9. 13

    Another Anne P. muffin recipe I must make! Also, have you heard of Scratch Bakery in Durham? Thought of you since you just wrote about Durham. It was on the Cooking Channel last night about the donut muffins. OMG I could die after eating that happy. It’s a donut made in a muffin tin and it’s cakey, then rolled in butter and sugar. My sister says they sell them at Neals Deli in CH.

  10. 15

    those muffins look great. i just got a new road bike but since it just started to snow (again!) here in New Hampshire it’s going to be awhile before I can go for a ride!

  11. 16

    good luck with your busy week! and thanks for sharing the muffin recipe.

  12. 17

    Carrot cake may be my favorite flavor of cake in the world. I am craving muffins…get ready to see a gluten-free remake of these!

  13. 18

    Those look SO good! Carrot cake is the best – I love them already! Can’t wait to make them! :-)

  14. 19 actually have open book test for medical nutrition therapy??? I am so jealous! we never had open book!

    • 20

      Don’t be that jealous… we always have two exams back to back for that class – the first one is closed book! The second one is open book.

  15. 21

    These muffins look AMAZING! Reading about anything carrot and/or banana dessert related always causes an instant craving. I’ll be baking these soon!

  16. 22

    I pretty much adore any sort of baked good (or anything, really) that involved shredded carrot; so these muffins look amazing! Sure winners :]
    And the scenery from your bike ride is absolutely gorgeous.

  17. 23

    wow you have a busy week ahead! I hope you can fuel up with those DELICIOUS looking carrot cake muffins!
    And I wish I had someone to bike with- I am so excited for the warm weather to get outside!

  18. 24

    The muffins look great! I make a very similar muffin except, I use real maple syrup in place of the brown sugar, add organic shredded coconut, and use a combination of ww pastry and spelt flours.

    Your schedule sounds like mine right now! I am up to my eyeballs in biochem & MNT. I am also taking R & D and a sports/athletic nutrition based class right now. Fun stuff. :) Good luck in your classes.

  19. 25

    The next full weekend I have in town I am so making those. YUM! Not this weekend though. I am heading to Greensboro to see Prince. :D

  20. 27

    Can’t wait to make these! Are those oats that are sprinkled on top?

  21. 29

    Those muffins look divine – I love a muffin that sneaks some vegetables in but still manages to deliver on the tastiness front.

  22. 30

    I love this recipe. I had to use zucchini instead of carrot because that’s what I had. My four year old son actually ate an entire muffin and he is the pickiest eater. We baked them together so he knew what was in them. Thanks for this, so simple, healthy and tasty. I just made a second batch.

  23. 32

    I absolutely loved these muffins. I’ve made them twice now. The only thing I added was 2 heaping tablespoons of Chia Seeds. We cycle as well, usually upwards of 25 miles daily, and love these muffins as an after ride snack. Keep posting these great, healthy recipes. Thanks.

  24. 34
    Melissa Orland says:

    I made these and they were so yummy! Can I ask how you store these? I put them in a plastic cupcake carrier and left them on the counter, and they went moldy in 2 1/2 days. I guess they need to be refrigerated?

    • 35

      Yes, the fridge will definitely help! I usually pop them in a ziplock bag and put them in the fridge – they’ll do well for a week or so. If you think you need longer than a weekish, you can freeze some!

  25. 36

    Where’s the vegan alternative for cream cheese icing? LOL. Added these to my list for the week.

  26. 37

    i made these last night ,i loved them ,but i used oat flour instead, added greek yogurt instead of apple sauce, and replaced sugar with date syrup, i skipped the carrots ,but i used unsweetened coco powder , anyways amazing !! i love that they’re egg free, thanks anne

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