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.