Carrot Muffins with Vegan Cream Cheese Icing

Carrot Muffins

• 110 g almonds
• 80 g sugar
• 200 g carrots, cut into pieces (2 cm)
• 200 g spelt flour
• 190 g almond milk
• 100 g vegetable oil
• 1 tsp ground cinnamon
• ½ vanilla pod, seeds only (see tip)
• 2 tsp baking powder
• 1 tsp bicarbonate of soda

Icing

• 110 g sugar
• 35 g vegan butter, diced
• 90 g vegan cream cheese