A delicious recipe for four carrot cake cupcakes that comes together in 25 minutes.
Small batch carrot cake cupcakes are the new thing. Rather than eating healthier this year, maybe we can all just make less to begin with. (That is completely logical, isn’t it?)
This recipe makes four carrot cake cupcakes, and comes together in just 25 minutes. I use store-bought cream cheese frosting for these cupcakes, but you can certainly use your favorite frosting of choice!
As I mentioned in my small batch walnut brownies post, my goal for 2018 is to shift my focus to small batch recipes. I’ve also decided to make a few changes to the blog, and have three main categories as my overall focus. More of that to come … 🙂
Valentine’s Day is right around the corner, and a small batch of carrot cake cupcakes is exactly what you’ll need after your delicious home cooked meal. I personally don’t celebrate Valentine’s Day (even though I live in the city where Hallmark was created), but I love when people get into it. Cooking at home is so romantic, and I fully support the thoughtfulness of making dinner for your loved ones. That’s what the day is all about, right? Celebrating love. And what better way to show someone you love them, than through food? <3
When I eat carrot cake (or desserts in general), I always crave a cup of coffee to pair with it. Kind of like doughnuts and coffee in the morning, I think dessert and coffee (decaffinated if you prefer, of course) go hand-in-hand.
I also think of my mom and dad (who have been married for 40 years in May of this year) sharing a small, sweet treat with a cup of coffee as we all relaxed in the living room some evenings. I’ve been lucky to experience the 40 years of their love firsthand, and it’s nothing short of beautiful and admirable beyond words. They are both teachers, and taught in the same school for over thirty years together. They raised three of us crazy children, and never once let us experience a major disagreement between them. To say I admire my parents is the understatement of the year.
We made carrot cake for my dad’s birthday a couple of years ago, and my brother grated carrot for me as I mixed all of the ingredients together. We were sitting in my aunt’s kitchen, imbibing and laughing on Thanksgiving Eve (my dad is a late-November baby), and those moments with my family are the times my heart is the most full. Carrot cake holds a special place in my heart solely because of that moment, as well.
So, in a way, these small batch carrot cake cupcakes come full circle for me. They represent a sense of love, and a sense of togetherness. That’s why I made them just in time to share for Valentine’s Day. To share the love. 🙂 This recipe makes four carrot cake cupcakes. Two for now, and two for later. 🙂 Top them with cream cheese frosting, or your favorite frosting!
Happy 2018 everyone! *recipe updated April 17, 2020*
Small Batch Carrot Cake Cupcakes
Ingredients
- 1/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt or 1/4 tsp. sea salt*
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ginger powder
- tiny pinch nutmeg
- 1 large egg
- 3 tbsp. brown sugar
- 2 tbsp. granulated sugar
- 3 tbsp. vegetable oil
- 1/2 tsp. vanilla
- 1/2 cup grated carrot
- oil spray
- cream cheese frosting
Instructions
- Set the oven to 350 degrees.
- In a medium bowl, combine: the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk the five dry ingredients together, then create a well in the middle of the bowl.
- In the well, add the egg, brown sugar, granulated sugar, and vegetable oil. Use a fork to whisk and stir all ingredients together. Pour in the vanilla, and continue mixing with the fork until you have a very smooth and creamy mixture. Fold in the carrots, just until they are combined with the mixture.
- Spray the oil spray into four wells of a standard size muffin tin until they are fully coated, or use cupcake liners. Spoon the carrot cake batter into each well (or liner) until 3/4 full. Bake for 15-17 minutes, or until each carrot cake passes the "clean toothpick" test. (Slide a toothpick into the center of each carrot cake, and be sure it comes out clean!)
- Remove muffin tin from the oven, and allow the carrot cakes to cool completely. Frost with cream cheese frosting, or a frosting of your choice.
Notes
Tried this recipe?
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Comments & Reviews
Yum! I love these carrot cake cupcakes SO much. Thanks for the small batch recipe.
So glad you enjoyed it, Kate! 😄
It’s so much easier to just enjoy a couple, and not have the rest lying around to tempt you! I so hope you enjoy them!! <3
This is perfect for me. I am the only one in the house that likes carrot cake. Woo Hoo….all for me…and I don’t have to share either.
Ha! It’s meant to be!! <3
I love the idea of small batches! Because if I make a big batch, I’ll eat it all. I can’t wait to try your recipe! My thighs thank you! 🙂 Your cupcakes look so delicious!
Hahaha. Thank you so much! The smaller quantities without giving up the taste is a good move in my book!
I agree on how romantic it is cooking at home for a Valentine’s dinner. And after, sharing a delicious carrot cake cupcake. They are so pretty with that high dome and the frosting! Also my parents have a lot to teach me, the celebrated their 50th last year :-).
Congratulations to your parents on their 50th! 😀 How amazing!! And I’m so glad you feel the same about home cooking on Valentine’s Day. It’s so romantic!
I completely understand you rationale for making a small batch of carrot cupcakes, but when it’s this delicious, why would you want, to? I agree with you about a home cooked meal being the best for Valentine’s Day. I think it’s so much more romantic to stay home rather than go out and fight crowds. I completely appreciate your parents relationship, too. I only ever heard my parents argue once when I was growing up. It’s a very high bar they’ve set as role models.
My son has always loved cupcakes. I am sure he will love this Carrot cake cupcakes even more!
I hope he does, Maggie! We LOVE them around here!
These cupcakes are adorable! What a great, classic recipe. I’m with you that carrot cakes are amongst the best cake flavors so I’ll have to give these little cuties a try soon!
These cupcakes are adorable! What a great, classic recipe. I’m with you that carrot cakes are amongst the best cake flavors so I’ll have to give these little cuties a try soon!
I hope you do, Lizzy! And thank you!
I LOVE small batch recipes! I’m the only one in my house that loves carrot cake, so making these for myself is perfect!! Cant wait to try it!
I love small batch recipes, too! I hope you love this one, Kylee! Let me know how it goes!
I really like the idea of small batch cupcakes! Just enough to have a nice treat, without a bunch of leftovers hanging around. These carrot cake cupcakes look so delicious too!
Love these cupcakes! Carrot cake is one of my favourite cake recipes but never made it as cupcakes. Great idea! Love your cream cheese frosting too!
Wow!! These carrot cake cupcakes are simply amazing. Thanks for sharing such a lovely recipe.
Thank you for showing us how to make a small batch of cupcakes. Sometimes you just need a quick fix.
This is brilliant! My hubby and I need small batch dessert recipes so we can get *ahem* a little smaller! Saving this recipe. Thanks!
Maybe I shouldn’t have looked at this recipe. I am going to be obsessed with making these this week, because there is nothing like carrot cake. Your photos are stunning!
Your carrot cupcake pics are precious! And love that its small batch friendly! Thanks so much for sharing :).
Thank you for such a great recipe! It’s only my hubby and I so I hate to waste. So delicious!
YES! I am so glad to have found this. Tomorrow is Easter and I used all but one egg in my overnight breakfast bake and then decided that I wanted carrot cake cupcakes! Plus, 4 is the perfect amount for us! Thanks!!
I’m so glad you found it too, Hannah! I hope you love them!!
I love this recipe. I’m alone and love carrot cake so a small batch version is really great for me. Made this exactly as written because baking shouldnt be altered lol and it was perfect!
So glad you enjoyed it!!
These were just what I was looking for—a small batch of cupcakes for my friend’s birthday. They were delicious, although a bit salty. If I make again I would do a quarter tsp salt. Nonetheless the flavor was great and my friend loved them. Thank you for this recipe!
You’re very welcome! I’m so glad you enjoyed them! If you are using table salt or sea salt instead of the kosher salt, 1/4 tsp. is perfect for next time!
These are delicious!! I used 1/4 a teaspoon of salt because I used sea salt and I personally thought it was perfect. I did cream cheese frosting from the store but will probably make my own next time if I can find a small batch recipe (or if you could make one!) this made four perfect cupcakes for me and my husband and we both looked forward to eating the last two all day yesterday 🤣 such a great recipe Thank you!!!
I’m so glad you enjoyed them, Lauren! Thank you!