Dairy Free Pineapple Carrot Muffins Recipes

CARROT PINEAPPLE MUFFINS

Steps:

• Stir together sugar and oil.
• Stir in the eggs until well combined.
• Stir in vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into sugar mixture just until combined.
• Stir in carrots and pineapple just until combined.
• Spoon into greased muffin tin, filling to top.
• Bake in a preheated 375F oven for 20 minutes or until done.
• Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

DAIRY-FREE PINEAPPLE-CARROT MUFFINS

Steps:

• Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
• Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
• Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
• Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.

CARROT CAKE

Steps:

• Preheat the oven to 350℉ (175℉)
• Prepare two 9-inch round cake pans with butter and flour. I like to use a sheet of round parchment paper on the bottom to make sure there is no sticking. Set the cake pans aside.
• Combine the flour, spices, salt, baking powder, and baking soda, whisk and set aside.
• Add the sugar and the oil to your mixer bowl, fitted with a whisk attachment. Beat on high for 3 minutes.
• Reduce the speed of the mixer to low and begin to add the eggs. Add the eggs in one at a time. Beat on high after the addition of each egg to incorporate. After all of the eggs have been added beat the mixture on high until the eggs are light and fluffy, approximately 3 to 5 minutes.
• Add in the carrots, pineapple, nuts, and shredded coconut. This can be done using a spatula or wooden spoon OR you can switch over to your paddle attachment. [note 2]
• Add in the dry ingredients and mix until they are just combined, do not over mix here.
• Bake for 35 to 45 minutes. Until a cake's internal temperature reached 201℉ (94℃) or until a cake tester comes out clean. [note 3]
• Let the cake cool completely before frosting. Cool for 15 minutes in the cake pans and then turn the cakes out onto a cool rack. Cool for at least two hours and up to overnight.
• Cream together the room temperature butter and the cream cheese.
• Add in confectioners sugar ¼ cup at a time and blend until the mixture is smooth and creamy.
• Add in vanilla and blend until it is incorporated.
• Add in a few tablespoons of heavy cream of milk if you would like the frosting to be thinner.