| Instructions |
| Put paper liners in muffin pan. |
| Preheat oven to 350 F. |
| Blend almond milk, vinegar, vanilla extract, flax, and dates for around 45 seconds or until well blended and then set aside. |
| In a large mixing bowl, mix together the dry ingredients (flour, carob powder, baking powder, baking soda). |
| Shred carrot and set aside. |
| Pour the wet ingredients over dry ingredients. Stir until just combined. |
| Add shredded carrot and mix until combined. |
| Spoon batter into prepared muffin pan filling each liner 3/4 of the way full. |
| Bake for 45 minutes. A toothpick should come out mostly clean. |
| Transfer to a cooling rack until completely cool. |
| Place in fridge for a few hours and then add frosting. |
| Enjoy! |
