Carrot Cake Muffins with Freshly Milled Flour (Moist & Naturally Sweet)
If you love classic carrot cake, these Carrot Cake Muffins made with freshly milled flour are about to become your new favorite bake. 🥕✨
They’re moist, lightly spiced, perfectly sweet, and made with wholesome ingredients you can feel good about — including freshly milled flour that brings flavor, texture, and nutrients you just can’t get from the store-bought kind.
Whether you use your NutriMill Grain Mill or another home mill, fresh flour takes these muffins to the next level of homemade goodness. Perfect for breakfast, snacks, or dessert!
This blog contains affiliate links. As an Amazon Associate and affiliate, I will make a small commission on purchases made from links in this blog.
Why You’ll Love These Carrot Cake Muffins
✅ Light, fluffy, and perfectly moist
✅ Naturally sweet with a hint of warm spice
✅ Packed with fresh shredded carrots
✅ Made with freshly milled flour for better taste and nutrition
✅ Easy to freeze and perfect for meal prep
Ingredients
2 ½ cups freshly milled all-purpose style flour (milled from soft white wheat or a low-protein grain blend)
2 cups shredded carrots (about 3 medium or 2 large — 270g)
1 cup dark brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
4 large eggs
1 cup vegetable oil
¼ cup milk
How to Make Freshly Milled Carrot Cake Muffins
Step 1: Mill Your Flour
Start by milling your soft white wheat berries (or a pastry flour blend) using your NutriMill Grain Mill. You’ll need about 2 ½ cups of freshly milled flour. Fresh flour brings a subtle nuttiness and a light, tender texture to these muffins.
(Tip: Soft white wheat works best for baked goods like muffins, cakes, and pancakes!)
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the eggs, oil, milk, and brown sugar until smooth and slightly frothy.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. Gently fold until just combined — avoid overmixing.
Add the shredded carrots and stir until evenly distributed.
Step 5: Bake
Divide the batter evenly among a 12-count muffin tin lined with paper liners (fill each about ¾ full).
Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick comes out clean.
Let cool for 5–10 minutes before removing from the pan.
Step 6: Enjoy!
These muffins are delicious plain or topped with a little cream cheese glaze for a classic carrot cake twist.
Tips for Perfect Carrot Cake Muffins
Use finely shredded carrots for the best texture.
Don’t overmix — gentle folding keeps muffins soft and fluffy.
Try half oil, half applesauce for a lighter option.
Add mix-ins like chopped walnuts, raisins, or shredded coconut for extra flavor.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
Why Bake with Freshly Milled Flour?
Freshly milled flour transforms your baking — both in taste and nutrition. Unlike store-bought flour, fresh flour keeps the bran and germ intact, giving you:
More nutrients and fiber
Better flavor and aroma
A soft, tender texture in muffins, breads, and cakes
If you’ve been thinking about milling your own flour, the NutriMill Grain Mill is a fantastic option — it mills fine flour in seconds and is perfect for home bakers.
👉 Use code WFHS20 for $20 off your NutriMill Grain Mill and start baking with fresh flour today!
Frequently Asked Questions (FAQ)
Can I use store-bought flour instead?
Yes — you can use 2 ½ cups of all-purpose flour, but freshly milled flour will give your muffins a richer flavor and more tender crumb.
Which wheat berries are best for muffins?
Use soft white wheat berries for light, fluffy baked goods. Hard white or red wheat works, but gives a denser, heartier texture.
Can I make these dairy-free?
Yes! Swap the milk for any plant-based milk (like almond, oat, or soy).
Do these freeze well?
Absolutely. Let them cool completely, then freeze in an airtight bag for up to 2 months. Reheat in the microwave or oven before serving.
Can I make these into mini muffins?
Yes — reduce the baking time to about 12–14 minutes, and check for doneness with a toothpick.
Final Thoughts
These Freshly Milled Carrot Cake Muffins are the perfect balance of wholesome and indulgent — moist, flavorful, and full of real ingredients. Once you taste the difference that freshly milled flour makes, you’ll never look back!
Don’t forget — use code WFHS20 for $20 off your NutriMill Grain Mill and bring fresh flour baking into your kitchen today. 🌾