carrot cake

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Who says you can’t have cake for breakfast, or something pretty close. Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread. So mix the two together, and you have absolute breakfast perfection! These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter! These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

Who says you can’t have cake for breakfast, or something pretty close. Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread. So mix the two together, and you have absolute breakfast perfection! These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter! These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

INGREDIENTS:

  • 4 cups all purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar

  • 1/2 cup plant based milk

  • 1 teaspoon vinegar

  • 2 cups grated carrots

  • 1/2 cup chopped walnuts, or raisins

  • 1/4 cup vegan butter

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

Maple Cinnamon Cashew Butter:

  • 3/4 cups cashews

  • 2 tablespoons maple syrup

  • 2 tablepsoons coconut oil

  • 1 to 2 teaspoons cinnamon

  • pinch of salt

INSTRUCTIONS:

Preheat oven to 450 degrees.

  1. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk well.

  2. Add the butter to the bowl and using your hands, break up the butter into rice size pieces, mixing it into the flour.

  3. Mix the grated carrots and nuts into the flour mixture.

  4. Add the 1 teaspoon of vinegar to a glass then pour the milk over it. Let It sit for a few minutes until the milk begins to curdle. (you are basically making butter milk)

  5. Pour the milk into the bowl of flour and gently mix, using your hands. You just want to get the milk and flour incorporated into a dough. You do not want to over mix. The less you work the dough, the lighter and fluffier the biscuits will be. If they dough still seems a little dry, you can add another splash or two of milk. If it seems too wet, just sprinkle will some extra flour. Biscuits are forgiving and easy in this way.

  6. Turn the dough onto a floured surface and pat it out into a 3/4 to 1 inch thick oval. Cut biscuits using a biscuit cutter or the rim of a glass.

  7. Place biscuits on a parchment lined baking sheet and bake on the top rack of the oven for 10-12 minutes. The biscuits should begin to brown on the tops.

  8. Allow the biscuits to cool for a minute before serving or serve at room temperature. Store leftovers in sealed bag or airtight container at room temperature. These biscuits also freeze well. Just pop them in a freezer bag and thaw to serve.

  9. Maple Cinnamon Cashew Butter: Cover cashews in water in a microwave safe container. Microwave on high for 3 minutes. Drain and rinse cashews. If you do not have a microwave, you can soak the cashews in hot water for about an hour.

  10. Place cashews in a high speed blender or food processor along with the remaining ingredients and process until smooth. You can use as is, on fresh baked biscuits, then store leftovers in an airtight container in the fridge. The butter will firm up once cold.

Yields about 10 - 12 biscuits depending on the size of cutter you use.

If you like this recipe, try these:

Fluffy Vegan Southern Biscuits

Classic Vegan Cranberry Scone

Spiced Apple and Pecan Stuffed Challah

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