Cooking with Alison

Delicious Carrot Muffins Recipe (you’d never know they were whole wheat)

In Cupcakes on May 19, 2011 at am

These carrot muffins are soft, moist, and not too sweet.  The best part about these muffins is that no one will be able to tell that they were made with whole wheat flour.  I made these for a friend’s birthday and added a cream cheese frosting.  It was the perfect addition of sweetness.  Everyone loved them and several people asked for the recipe.

For these muffins/cupcakes, I prefer to casually spread a light cream cheese frosting over the top (I used the cream cheese frosting recipe posted here).  However, if you prefer a heavier cream cheese frosting that will be stiff enough to pipe after chilling in the refrigerator, use the recipe posted here.  I regret not taking a photo of the frosted carrot muffins/cupcakes.

Whole Wheat Carrot Muffins Recipe 

makes approx. 20 muffins; adapted from here

3 cups of lightly packed, finely grated carrots

4 large eggs, at room temperature

2 cups minus 2 tbsp of whole wheat flour

2 tbsp vital wheat gluten

2 teaspoons baking soda

1 scant teaspoon salt

2 1/2 teaspoon ground cinnamon

1 teaspoon of vanilla extract

1 1/2 cups of granulated white sugar

1 cup of oil (I used a combination of vegetable oil and extra virgin olive oil.)

1 scant cup coarsely chopped toasted walnuts

1 scant cup raisins

Preheat the oven to 300 F.  Line a muffin pan with paper cupcake liners.  In a medium sized bowl, whisk together the whole wheat flour, vital wheat gluten, baking soda, salt, and cinnamon and set aside.  In the bowl of a stand mixer, beat the oil and sugar together until well combined on medium speed.  Then beat in the vanilla extract and the eggs one at a time, fully incorporating each egg to the batter before adding the next one.  On the lowest speed, mix in the dry ingredients until well combined.  Then mix in the grated carrots, walnuts, and raisins.  Fill the muffin liners 3/4 of the way up with batter and bake until an inserted toothpick just comes out clean, about 18 or 19 minutes, rotating the pan halfway.  Cool the muffin pan on a wire cooling rack.  As soon as the muffins are cool enough to handle, remove them from the pan and cool them completely on a wire cooling rack.  Be gentle handling the muffins as they are quite soft.  They will become even more moist if you store them covered in the refrigerator.  These freeze well.

Advertisements
  1. […] for a friend’s birthday and resisted from eating any of them!  The recipe can be found here and no one will be able to tell that they’re made with whole wheat flour.  So far, I am […]

  2. […] Read more from the original source: Delicious Carrot Muffins Recipe (you'd never know they were whole … […]

  3. Hmm…..Carrot Muffins vs. Carrot Cake…..which ones wins out in taste, Ali? Could you do the carrot cake in whole wheat? And what’s wheat gluten – do I need it?

    • Hey Hayley!

      If you wanted to make a layer cake, I think the texture of the carrot cake recipe is more appropriate and easier to work with. But in terms of flavour, I prefer the carrot muffins because they taste lighter and I don’t feel guilty eating them.

      Also, you only need vital wheat gluten if you’re using 100% whole wheat flour. That is responsible for giving the whole wheat baked goods a nice texture similar to baked goods made with all purpose / white flour. Or you could simply use half all purpose and half whole wheat flour. If you wanted to, you could use 100% all purpose flour like the original recipe did.

      Also, if you’re deciding on whether or not you should buy vital wheat gluten, consider this: you can use it with all purpose flour to make your own bread flour. See the recipe here: https://cookingwithali.wordpress.com/2011/02/05/bread-and-cake-flour/

      Let me know what you think of these if you try them 🙂

    • Forgot to mention that if you wanted to swap the all purpose flour for whole wheat flour in the carrot cake recipe, you might need a tiny bit more liquid or butter/oil. Also follow this guideline for substitution:

      If the recipe called for 1 cup of all purpose flour, you would use 1 tbsp vital wheat gluten and 1 cup minus 1 tbsp of whole wheat flour. I put 1 tbsp of vital wheat gluten into the bottom of a 1 cup measuring cup and then I top it off with whole wheat flour.

  4. Wow thanks for the info! Where do i get the wheat gluten? Just in the baking isle of any grocery store?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: