Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Yield: Makes 12 cupcakes
Ingredients: ⅓ cup [40 g] rawwalnuts; 1 cup [200 g] brown sugar, packed; 3 cups [300 g] powdered sugar; 1½ tsp lemon juice, room temperature; 2 cups [195 g] grated carrots; ½ cup plus 2 Tbsp [150 g] cream cheese, room temperature; ⅔ cup [150 g] unsalted butter, room temperature; ¾ cup plus 1 Tbsp [180 g] unsalted butter, room temperature; ½ tsp baking soda; ¼ tsp fine sea salt; ½ cup plus 1 Tbsp [80 g] all-purpose whole-wheat flour; ⅔ cup [90 g] all-purpose flour; 1 tsp vanilla extract; 2 large eggs; ½ tsp baking powder; ½ tsp ground nutmeg; 1 tsp ground cinnamon

Since acquiring our stone mills, we’ve been making this carrot cake recipe with our freshly milled whole-grain flour. We’ve adjusted this recipe to work easily for you at home. You could be brave, buy a home mill, and use 100 percent whole-wheat flour though. We also use whole organic carrots that are washed and left unpeeled. And just in case you were wondering, carrot skin is not only just as edible as any other part of the carrot, but it’s also full of flavor, nutrition, and fiber, so wh