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
- 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
- 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.