Home » The Best Carrot Cake Muffins from Fresh Milled Flour

The Best Carrot Cake Muffins from Fresh Milled Flour

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We make muffins weekly in our home. I am always looking for a new and fun flavor. Recently, my husband asked if I would make a carrot muffin recipe. These turned out to be the tastiest carrot cake muffins! Topped with cream cheese frosting, they are decadent!

These carrot muffins are the perfect breakfast along side an espresso or as an after dinner treat that is also very healthy!

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muffin with cream cheese frosting on top sprinkled with cinnamon

This particular muffin is so easy to make. From start to finish, it only takes about 20 minutes to make.

When made with freshly milled flour, these muffins are incredibly nutritious and a muffin the whole family will love! Whole grains add even more flavor to any recipe and make for super healthy muffins.

This is a great recipe for a breakfast muffin that tastes like a special treat.

I bought a package of shredded carrots to make it even quicker. But, of course shredding your own carrots would be even better!

muffin batter with shredded carrots and walnuts on top

What you will need for these Carrot Cake Muffins

  1. Baking powder
  2. Baking soda
  3. Salt
  4. Buttermilk, Milk Kefir, whole milk, or a dairy substitute. Coconut milk would be great in these muffins.
  5. Honey/Pure Maple Syrup – May substitute with raw sugar or brown sugar. Coconut sugar would also be very tasty!
  6. Olive oil, avocado oil, or melted coconut oil – If you are minding your fat intake, you can substitute the oil with unsweetened applesauce.
  7. Egg
  8. Grated carrots – For best results, I recommend shredding whole carrots. They just taste more fresh.
  9. Chopped walnuts (optional)
  10. Vanilla extract

How to make Carrot Cake Muffins

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Mix well.

Grate fresh carrots using a box grater or by using a food processor or use pre-shredded carrots.

Fresh carrots of course give even more delicious carrot cake flavor!

In a separate bowl, add the milk, honey, oil, carrots, egg, and vanilla extract. Mix until combined.

Pour the wet ingredients into the dry ingredients. Mix until just combined and fold in the walnuts if using.

To make this a vegan recipe, use a flax egg which is 1 tbsp ground flax and 3 tbsp water. Let it sit for 5 minutes and add to recipe. Also, use a dairy substitute for the milk portion.

muffin batter in muffin tin

Scoop the batter into a 12 cup muffin tin evenly.

Prepare the muffin pan by spraying with oil or lining the muffin cups with liners.

Bake for 15-18 minutes or until a toothpick comes out clean. Baking time varies with different ovens, so check them after 15 minutes.

Let muffins cool on a wire rack completely before storing.

carrot cake muffins on cooling rack

Optionally, top with cream cheese frosting.

Simply combine room temperature cream cheese with 1/2 cup of maple syrup in a small bowl and mix with an immersion blender until creamed.

Storage Tips

Store in an airtight container in the fridge for 3-4 days.

Freeze in freezer safe bags for up to 3 months.

The Tastiest Carrot Cake Muffins

Mary Rose
These muffins are so delicious and decadent! The cream cheese topping makes them over the top!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 255 kcal

Equipment

  • 1 Large mixing bowl
  • 1 medium mixing bowl
  • 1 12 cup muffin tin

Ingredients
  

  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1/3 cup olive oil
  • 1 cup shredded carrots
  • 1 cup buttermilk, milk kefir, or sweet milk
  • 1 cup chopped walnuts optional

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a large mixing bowl, combine flour, baking soda, and baking powder.
  • In a separate bowl, combine the rest of the ingredients except for the walnuts.
  • Pour wet ingredients into the dry ingredients. Mix well.
  • Fold in the walnuts.
  • Scoop batter into 12 cup muffin tin evenly.
  • Bake for 15-18 minutes or until a toothpick comes out clean.
  • Optionally, top with cream cheese frosting. Make the frosting by combining room temperature cream cheese with 1/2 cup of maple syrup and 1 tsp vanilla extract. Mix with an immersion blender until creamed.

Notes

Store in airtight container in fridge for 3-4 days.
Freeze in freezer safe bag for up to 3 months.

Nutrition

Serving: 1muffinCalories: 255kcalCarbohydrates: 28gProtein: 4.5gFat: 14.5gSaturated Fat: 1.5gPolyunsaturated Fat: 5.2gMonounsaturated Fat: 6.7gCholesterol: 16mgSodium: 250mgPotassium: 180mgFiber: 2.3gSugar: 12gVitamin A: 1650IUVitamin C: 1mgCalcium: 60mgIron: 1.4mg
Keyword Carrot Cake, Carrot Cake Muffins, Freshly Milled Flour, Muffins, Whole Grains
Tried this recipe?Let us know how it was!

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One Comment

  1. Love your YouTube videos! I’ve learned a lot from you …I’m jut beginning my freshly ground flour journey! Thank you for presenting content in such a calm concise manner!

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