small batch carrot cake cupcakes

carrot cake cupcakes are condensed to a small batch recipe, making four total cupcakes. two for now, and two for later. :) 

Course Dessert
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings 4 carrot cakes cupcakes
Author sara a.


  • 1/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • pinch nutmeg
  • 1 large egg
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 2 tbsp vegetable oil
  • 1/4 tsp vanilla
  • 1/4 cup grated carrot
  • oil spray


  1. Set the oven to 350 degrees.

  2. In a medium bowl, combine: the flour, baking soda, cinnamon, salt, and nutmeg.  Whisk the five dry ingredients together, then create a well in the middle of the bowl.

  3. 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.

  4. 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!)

  5. 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.