Vegan Mini Carrot Cake Muffins by Andy Hay

INGREDIENTS

• MUFFIN BATTER:
• 1 1/2 cups (375 mL) all-purpose flour
• 1/2 cup (125 mL) brown sugar
• 1 tsp. (5 mL) baking soda
• 1 tsp. (5 mL) ground cinnamon
• 1/4 tsp. (1 mL) ground ginger
• 1/4 tsp. (1 mL) ground nutmeg
• Zest of 1 orange
• 3 Tbsp. (45 mL) oat milk
• 3/4 cup (175 mL) Hellmann's® Vegan
• 1 1/2 cups (375 mL) grated carrots
• 1/2 cup (125 mL) apple sauce
• ICING:
• 1/4 cup (60 mL) plant-based butter
• 8 ounces (226 g) vegan cream cheese
• 1 cup (250 mL) icing sugar
• 1 Tbsp. (15 mL) oat milk