Carrot cake is one of my favorite cakes, and I’ve been making it with fresh milled whole wheat flour instead of all purpose flour ever since I got a Mockmill years ago. The wheat varieties I use most often in cakes are white sonora, pima club, and einkorn. All produce moist and delicious results, and in their whole wheat forms, they’re all about as thirsty as all purpose flour, so I don’t have to adjust the hydration of the cake recipes.
I recently realized I had never baked a cake with another of Breadtopia’s lighter wheats, soft white winter wheat. So, I picked up a bag to give it a try in these carrot muffins. I was thrilled with the results. The muffins are tender and moist, and the wheat flavor and aroma blend nicely with all the spices in the recipe.
I wanted to make this recipe less sweet than carrot cake and have convenient and fun muffins. These carrot muffins are still a treat, but there’s no frosting and they have plenty of shredded carrots. My recipe is a variation on this carrot muffin recipe from The Wood and Spoon blog, but with different spice ratios and about 30% more carrot. I also skipped the sugar crumble on top.
I love having walnuts or pecans in these carrot muffins, but this is optional. You could also add raisins to the batter or nothing extra at all. 
If you skip the raisins and nuts, the recipe will make about 12 muffins. The additions bring the number up to 16 or more muffins.
Whole Wheat Carrot Muffins
Whole grain carrot muffins are a delicious and healthy treat. Full of vitamins, minerals, fiber, spices and more, these muffins deliver everything you need for a breakfast, snack, or even dessert.
Ingredients
- 2 eggs
- ⅓ cup light olive oil (70g)
- 1¼ cups packed brown sugar (250g)
- 1 cup plain Greek yogurt (235g) (I used low fat)
Wet Ingredients
Instructions
- Weigh out 210 grams of peeled carrots, shred them in a food processor, and set them aside. This is about 2 cups of shredded carrots.
- Whisk together the dry ingredients in a large bowl.
- In another bowl, thoroughly mix the wet ingredients.
- Pour the wet ingredients into dry ingredients, and gently mix only until almost no flour is visible.
- Fold in the shredded carrots. Then fold in the walnuts or the raisins if desired.
- Move your oven shelf to one above the middle level and preheat your oven to 400F.
- Prepare your muffin pans with 12-16 liners (the amount depends on additions like nuts and raisins) and fill each about 5/6 full of batter. This will seem like a high level but the batter is lumpy and it sinks a bit at the beginning stage of the bake.
- Bake for 20-24 minutes until edges are slightly browned and a toothpick poked in the center of a muffin comes out clean (little cake bits are okay, not goo).
6.4.5
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About the author
Melissa Johnson: Passionate bread baker, inspired by the science and art of sourdough.
