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one dozen fresh milled carrot muffins with frosting

The Ultimate Fresh Milled Carrot Muffins With Mascarpone Frosting

If you love carrot cake but want something wholesome enough for breakfast or dessert make these fresh milled carrot muffins. By using freshly milled flour, we bypass the heavy, dense texture of traditional whole wheat and replace it with a nutty, sweet, and incredibly tender crumb.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 24 Muffins
Ingredients Equipment Method

Ingredients
  

Muffins
  • 4 cups flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 eggs
  • 1 cup honey
  • 2 tsp vanilla extract
  • 3/5 cup oil I use melted coconut oil
  • 2 cups peeled and shredded carrots
  • 2 cups milk
Mascarpone Frosting
  • 16 oz mascarpone cheese sub cream cheese
  • 1 cup salted butter
  • 8 cups sifted powdered sugar
  • 4 tsp vanilla extract
  • 1 tbsp cinnamon

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 2 12 cup muffin tin
  • 24 Muffin cups
  • 1 Hand mixer or stand up

Method
 

Muffins
  1. Preheat oven to 400 degrees F.
  2. Mill 50/50 einkorn and soft white wheat.
  3. In a large mixing bowl combined flour, baking powder, baking soda, and salt.
  4. In a separate bowl combine the wet ingredients.
  5. Peel and shred carrots.
  6. Pour wet ingredients into the dry ingredients. Mix just to combined.
  7. Fold in carrots.
  8. Scoop batter into 24 muffin tins 3/4
  9. Bake for 15-18 minutes or until a toothpick comes out clean.
  10. Let cool before frosting or enjoy!
Mascarpone Frosting
  1. In a large mixing bowl beat the mascarpone and butter together until smooth. Use a hand mixer or stand up mixer for two minutes.
  2. Add sifted powdered sugar and vanilla extract and beat again until creamy. If the consistency is dry add a splash or cream or milk.
  3. Frost muffins and sprinkle with a dusting of cinnamon. Enjoy!!