Carrot cake madeleines are full of crunchy carrots, with nutty bits here and there. A treat to make, see, and eat, these vegan madeleines are what you want to make when you’re craving a carrot cake but don’t want to bake one!
Soft, spongy, and mildly sweet, the scalloped beauties are delicious little cookies. And because we’re adding carrots, they are healthy and also so moist! That’s the plus point of using veggies in your bakes. And yes, the carrots also lend natural sweetness, texture, and color to the madeleines, making them pretty as a picture!
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Why You’ll Love This Recipe
These vegan carrot cake madeleines are the perfect mix of fancy and fun. You get the cozy flavors of carrot cake in soft, buttery, bite-sized portions. And they come together effortlessly, no technique, no special equipment needed. Except for the baking mold!
The ingredients are right there in your pantry. You don’t need anything fancy to make madeleines.
Not only are they lovely for Easter, but you can bake them up for a special teatime or anytime treat. Plus, you can experiment with many flavors and use the same recipe to make orange madeleines, chocolate madeleines, or coffee hazelnut madeleines.
Carrot Madeleine Ingredients
Flour: All-purpose flour gives them a light and delicate texture.
Carrots: Freshly grated carrots keep the madeleines perfectly moist and sweet. Finely grate them for the best texture!
Spices: A mix of cinnamon and nutmeg for that classic carrot cake taste.
Vanilla extract is used to enhance the flavors. I love using homemade vanilla extract, but a good-quality store-bought one works too.
Olive oil: Over the years, I’ve realized oil makes the madeleines softer, moister, and spongier. You can also use coconut oil. Butter is definitely an option if you are not making a vegan veersion. Make sure it is melted and then slightly cooled.
Milk: Homemade almond milk has always been my first preference. But any milk—dairy or plant-based (like oat milk or cashew milk)—works just fine.
Sugar: Regular granulated sugar is what I used here. Cane sugar or coconut sugar will work well too.
Nuts: Carrot cake and walnuts are a match made in baking heaven! Like tomatoes and basil in these caprese salad skewers, they simply go together. But you can switch it up with pecans, almonds, raisins, or even dried fruit. Just chop them finely. Big chunks overpower the delicate texture of madeleines.
Please see the recipe card below for full information on ingredients and quantities.
How To Make Carrot Cake Madeleines
Honestly, madeleines come together effortlessly, and they’re quick since the
refrigerator does most of the work!
Step 1: Whisk the flour, baking powder, cinnamon powder, nutmeg powder, and salt in a bowl. Then stir in the sugar.
Step 2: In another bowl, whisk together the olive oil, almond milk, and vanilla extract. Use lukewarm (not hot) milk. It’ll help thoroughly mix everything.
Step 3: Add the liquid ingredients to the dry and stir gently until all ingredients
are well moistened.
Step 4: Fold in very finely chopped walnuts along with shredded carrots. Cover the batter and slide it into the refrigerator for an hour or two.
Step 5: Give the chilled batter a whisk, then spoon it into your molds.
Step 6: Bake for about 12 to 14 minutes. When the edges start turning color, and the middle is springy to a light touch, the madeleines are ready. You can also do a skewer test. It should come out with a few moist crumbs attached.
Step 7: Turn them out on a cooling rack. Cool completely and serve. Enjoy!
Top Tips
- Don’t overmix the batter.
- A madeleine is not a madeleine until it has the characteristic hump. How do you get that gorgeous bump in the French tea cakes? By chilling the batter. The cold solidifies the oil in the batter, which helps form the hump.
- I prefer silicone molds because you don’t need to grease them. But if you’re using metal madeleine molds, brush them liberally with butter or oil.
- To get that scalloped belly and shell-like top, fill the molds only 3/4th of the way. Overfilling will give you delicious but misshapen madeleines.
- Use a spoon to add the batter right in the middle of the mold. There is no need to even it out.
- Don’t overbake the madeleines. Although the chances of them coming out dry are almost nonexistent since the carrots release a flood of juices into the batter.
How To Serve
These carrot cake-flavored madeleines are so pretty, they don't need any adornment! A simple dusting of powdered sugar is good enough if you want. Their delicate crumb and soft texture are best enjoyed warm, straight from the oven.
Great for snacking anytime, I’d say pair them with a cozy drink. Find a quiet spot, light a candle, put on some music, and then dunk the wonderfully spiced madeleines in a hot cup of chai, your morning coffee, or even a spiced oatmeal latte.
These little cakes are also great for brunch spreads. If you love the flavors of carrot cake, you might also enjoy my carrot cake baked oats, carrot cake cookies, carrot zucchini bread, or banana carrot bread.
Recipe FAQs
Madeleines look like tiny cakes. But their texture? It’s very different. Unlike regular cakes, madeleines are light, airy, and slightly chewy. What makes them different from cakes is the crisp, buttery edge and soft center.
To get that signature madeleine hump, chill the batter! The cold firms up the fat, creating the perfect rise when the carrot cake madeleines hit the hot oven. For extra lift, you can even freeze the molds before baking. And for that classic scalloped shape, be careful not to overfill the molds! Stick to about ¾ full, or you’ll end up with tasty but lopsided little cakes.
Madeleines are flavor sponges. You can make tropical madeleines with coconut and ginger. Add lemon to the batter for bright, zesty lemon madeleines. Give them a fruity, summery spin with strawberry madeleines.
📖 Recipe
Carrot Cake Madeleines
Ingredients
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/8 tsp Salt
- 1 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 1/3 cup Sugar
- 1/2 cup Almond milk, lukewarm You may need extra milk
- 1/3 cup Olive oil
- 1 tsp Vanilla extract
- 1/3 cup (tightly packed) Shredded carrot
- 2-3 tbsp Walnuts, finely chopped
Instructions
- Whisk the flour, baking powder, cinnamon powder, nutmeg powder, and salt in a bowl.1 cup (125 g) All-purpose flour, 1 tsp Baking powder, 1/8 tsp Salt, 1 tsp Cinnamon powder, 1/4 tsp Nutmeg powder
- Stir in the sugar.1/3 cup (65 g)Sugar
- In another bowl, whisk together the olive oil, almond milk, and vanilla extract.1/2 cup (120 g) Almond milk, 1/3 cup (80 g) Olive oil, 1 tsp Vanilla extract
- Now gently fold in the flour mixture. Please don't over-mix.
- If the batter feels too dry, add in a couple more tablespoons of milk.
- Fold in the shredded carrots and chopped walnuts.1/3 cup (50 g) Shredded carrots, 2-3 tbsp Walnuts
- Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
- When you're ready to bake, preheat your oven to 180C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
- Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12-14 minutes or until they are golden and tops are springy to touch
- Turn them out on a cooling rack. Cool completely and serve. Enjoy!
Notes
- Don’t overmix the batter.
- A madeleine is not a madeleine until it has the characteristic hump. How do you get that gorgeous bump in the French tea cakes? By chilling the batter. The cold solidifies the oil in the batter, which helps form the hump.
- I prefer silicone molds because you don’t need to grease them. But if you’re using metal madeleine molds, brush them liberally with butter or oil.
- To get that scalloped belly and shell-like top, fill the molds only 3/4th of the way. Overfilling will give you delicious but misshapen madeleines.
- Use a spoon to add the batter right in the middle of the mold. There is no need to even it out.
- Don’t overbake the madeleines. Although the chances of them coming out dry are almost nonexistent since the carrots release a flood of juices into the batter.
Becca says
Is the oven temp correct?
Natasha Minocha says
Hi Becca, yes, these madeleines bake at 180 C (350 F). Hope this helps!
Easyfoodsmith says
I would love to have one (or may be two or more 😀 ) right away!
Natasha Minocha says
I really wish I could share, Taruna. These turned out really lovely. xoxo