Vegan Brazilian Carrot Cake Muffins (Bolo de Cenoura)
Moist and flavorful carrot cake muffins with a hint of orange, inspired by the classic Brazilian bolo de cenoura. Made without dairy or eggs, but full of deliciousness.
Ingredients
- 2 cups All-Purpose Flour
- 2 cups Carrots
- 1/2 cup Orange Juice
- 1/2 cup Vegetable Oil
- 1 cup Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Applesauce
Instructions
- 1Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a blender, combine carrots, orange juice, and vegetable oil. Blend until smooth.
- 3In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 4Add the carrot mixture and applesauce to the dry ingredients and mix until just combined. Do not overmix.
- 5Fill muffin liners about 2/3 full.
- 6Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Substitutions
Eggs → Applesauce
Provides moisture and binding.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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