{"id":15974,"date":"2021-04-08T12:39:32","date_gmt":"2021-04-08T07:09:32","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=15974"},"modified":"2026-03-16T16:45:43","modified_gmt":"2026-03-16T11:15:43","slug":"carrot-cake-madeleines","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/carrot-cake-madeleines\/","title":{"rendered":"Carrot Cake Madeleines"},"content":{"rendered":"\n

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\u2019re craving a carrot cake<\/a> but don\u2019t want to bake one!<\/p>\n\n\n\n

\"carrot<\/figure>\n\n\n\n

Soft, spongy, and mildly sweet, the scalloped beauties are delicious little cookies. And because we\u2019re adding carrots, they are healthy and also so moist! That\u2019s 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!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

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!\u00a0<\/p>\n\n\n\n

The ingredients are right there in your pantry. You don\u2019t need anything fancy to make madeleines.\u00a0<\/p>\n\n\n\n

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<\/a>, chocolate madeleines<\/a>, or coffee hazelnut madeleines.<\/a>\u00a0<\/p>\n<\/div><\/div>\n\n\n\n

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Carrot Madeleine Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour:<\/strong> All-purpose flour gives them a light and delicate texture.<\/p>\n\n\n\n

Carrots<\/strong>: Freshly grated carrots keep the madeleines perfectly moist and sweet. Finely grate them for the best texture!<\/p>\n\n\n\n

Spices<\/strong>: A mix of cinnamon and nutmeg for that classic carrot cake taste.<\/p>\n\n\n\n

Vanilla extract<\/strong> is used to enhance the flavors. I love using homemade vanilla extract,<\/a> but a good-quality store-bought one works too.\u00a0<\/p>\n\n\n\n

Olive oil<\/strong>: Over the years, I\u2019ve realized oil makes the madeleines softer, moister, and spongier. You can also use coconut oil.\u00a0Butter is definitely an option if you are not making a vegan veersion. Make sure it is melted and then slightly cooled. <\/p>\n\n\n\n

Milk<\/strong>: Homemade almond milk<\/a> has always been my first preference. But any milk\u2014dairy or plant-based (like oat milk<\/a> or cashew milk<\/a>)\u2014works just fine.<\/p>\n\n\n\n

Sugar<\/strong>: Regular granulated sugar is what I used here. Cane sugar or coconut sugar will work well too.<\/p>\n\n\n\n

Nuts<\/strong>: Carrot cake and<\/em> walnuts are a match made in baking heaven! Like tomatoes and basil in these caprese salad skewers<\/a>, 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.<\/p>\n\n\n\n

Please see the recipe card below for full information on ingredients<\/em>\u00a0and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Carrot Cake Madeleines<\/h2>\n\n\n\n

Honestly, madeleines come together effortlessly, and they\u2019re quick since the
refrigerator does most of the work!<\/p>\n\n\n\n

Step 1:<\/strong> Whisk the flour, baking powder, cinnamon powder, nutmeg powder, and salt in a bowl. Then stir in the sugar.<\/p>\n\n\n\n

Step 2:<\/strong> In another bowl, whisk together the olive oil, almond milk, and vanilla extract. Use lukewarm (not hot) milk. It\u2019ll help thoroughly mix everything.\u00a0<\/p>\n\n\n\n

Step 3:<\/strong> Add the liquid ingredients to the dry and stir gently until all ingredients
are well moistened.<\/p>\n\n\n\n

\"shredded<\/figure>\n\n\n\n

Step 4:<\/strong> Fold in very finely chopped walnuts along with shredded carrots.\u00a0Cover the batter and slide it into the refrigerator for an hour or two.<\/p>\n\n\n\n

Step 5:<\/strong> Give the chilled batter a whisk, then spoon it into your molds.<\/p>\n\n\n\n

\"Madeleine<\/figure>\n\n\n\n

Step 6:<\/strong> Bake for about 12 to 14 minutes.\u00a0When 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.<\/p>\n\n\n\n

Step 7:<\/strong> Turn them out on a cooling rack. Cool completely and serve. Enjoy!<\/p>\n<\/div><\/div>\n\n\n\n

\"Carrot<\/figure>\n\n\n\n
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Top Tips<\/h2>\n\n\n\n