Carrot Cake Muffins & Mini Loaves Recipe

I just love carrot cake. This is a recipe for carrot cake that I’ve been using for years. Well, to be honest, more recently I have tweaked it (less sugar) and made it more wholesome. I’ve cut the sugar back enough that it no longer qualifies for a “cup cake,” but a “muffin” or wholesome bread. If you want to use this to replace birthday cake or cupcakes, add another 1/2 cup sugar and/or use sweet icing.

Carrot Cake Muffins

1. Preheat oven to 350 degrees.

2. In stand mixer add:

• 2 cups whole wheat flour – I grind my own flour with hard red wheat berries in my Country Living Grain Mill
• 1 cup sucanat or brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 TBSPs ground cinnamon
• 1/4 teaspoon ground cloves

3. Mix on low until combined.

4. Melt 1/2 cup coconut oil in pan over medium heat until clear. Add to bowl.

5. Add 1/2 cup palm shortening to bowl as well.

6. Shred 3 large carrots in food processor. Add to bowl in stand mixer along with 4 eggs and 1 cup chopped walnuts.

7. Turn your stand mixer on medium and let it mix well. From this:

To this:

8. Now it’s thoroughly mixed and ready to put into pans.

9. Thoroughly grease stoneware if not well seasoned. I like to add butter anyways for extra good fats. I use butter, coconut oil, or palm shortening. This recipe will make 12 muffins OR 4 loaves OR, like I’m doing here to show you both: 6 muffins and 2 loaves. For this recipe I used my 6-cup muffin pan and my mini loaf pan.

10. Fill them 3/4ths full.

11. Bake 20 minutes, then remove the muffins. Let cool in pan a few minutes, then remove to cooling racks. Leave loves in an additional 12 minutes, or until toothpick inserted in center comes out clean. Cool on racks as well.

Here are the beautiful carrot cake muffins that stoneware made…

Mini loaves…

Can be served warm or cold Will store a few days in loosely covered container before molding. If you plan to munch on them all week, refrigerate.

Here is the just recipe, no photos. Since there are no photos to break up the steps, I have combined the steps below…

Carrot Cake Muffins

1. Preheat oven to 350 degrees.

2. In stand mixer add:

• 2 cups whole wheat flour – I grind my own flour with hard red wheat berries in my Country Living Grain Mill
• 1 cup sucanat or brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 TBSPs ground cinnamon
• 1/4 teaspoon ground cloves

3. Mix on low until combined.Then add:

• 1/2 cup melted coconut oil
• 1/2 cup palm shortening
• 3 large shredded carrots
• 4 eggs
• 1 cup chopped walnuts.

4. Turn your stand mixer on medium and let it mix well.

5. Thoroughly grease stoneware if not well seasoned. I like to add butter anyways for extra good fats. I use butter, coconut oil, or palm shortening. This recipe will make 12 muffins OR 4 loaves OR, like I’m doing here to show you both: 6 muffins and 2 loaves. For this recipe I used my 6-cup muffin pan and my mini loaf pan.

6. Fill them 3/4ths full.

7. Bake 20 minutes, then remove the muffins. Let cool in pan a few minutes, then remove to cooling racks. Leave loves in an additional 12 minutes, or until toothpick inserted in center comes out clean. Cool on racks as well.

Can be served warm or cold Will store a few days in loosely covered container before molding. If you plan to munch on them all week, refrigerate.