Preheat oven to 350F
In a bowl mix together the flour, brown sugar, baking soda, cinnamon, ginger, nutmeg, and orange zest. Set the bowl aside.
In a separate bowl, mix together the oat milk, Hellmann’s Vegan mayonnaise, grated carrots, and applesauce.
Now combine both the dry and wet ingredients together. Be careful not to over work the batter.
Once smooth, spoon batter into pre prepared mini muffin tins. Once all of the muffin molds are filled, place trays into the oven and bake for 15-17 minutes. Remove from the oven when you can poke the muffin with a toothpick, and it comes out clean. Place muffins on cooling rack to cool completely.
While the muffins are baking, add the vegan butter, vegan cream cheese, icing sugar, and oat milk to a bowl. Using a hand mixer, beat the mixture until smooth. Option to place icing into a piping bag affixed with a star tip.
Once muffins are cooled, pipe on vegan cream cheese icing and enjoy!
An additional fun tip, add orange zest to some sugar to create orange sugar to sprinkle on top of the icing for colour.
