Go Back
+ servings
carrot cake cupcakes are condensed to a small batch recipe, making four total cupcakes. two for now, and two for later. :) small batch carrot cake cupcakes | a flavor journal food blog

small batch carrot cake cupcakes

sara a.
carrot cake cupcakes are condensed to a small batch recipe, making four total cupcakes. two for now, and two for later. :) 
4.57 from 23 votes
Prep Time 8 mins
Cook Time 17 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 4 carrot cakes cupcakes

Ingredients
  

  • 1/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher 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

*this recipe was updated on 4.17.2020*
Keyword carrot cake cupcakes
Tried this recipe?Let us know how it was!