Mini carrot cakes in cupcake form are the perfect way to enjoy the classic flavors of carrot cake in a convenient, handheld treat. These moist and flavorful cupcakes are packed with shredded carrots, warm spices, and a hint of sweetness, all topped with a luscious cream cheese frosting. Whether you’re baking for a special occasion or just want a delicious homemade dessert, these mini carrot cakes will be a hit with everyone.
Why You’ll Love This Recipe
- Perfectly portioned: Enjoy the rich taste of carrot cake without needing to slice a whole cake.
- Moist and flavorful: Packed with shredded carrots, cinnamon, and nutmeg for the perfect balance of sweetness and spice.
- Easy to make: Simple ingredients and straightforward steps make this recipe great for beginners.
- Crowd-pleaser: Ideal for parties, gatherings, or even as a lunchbox treat.
- Delicious cream cheese frosting: A smooth and tangy topping that perfectly complements the sweet and spiced cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Grated carrots
- Chopped walnuts or pecans (optional)
- Cream cheese
- Butter
- Powdered sugar
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, beat the granulated sugar, brown sugar, and eggs until well combined.
- Add the vegetable oil and vanilla extract to the egg mixture and mix until smooth.
- Gradually fold in the dry ingredients until just combined.
- Gently stir in the grated carrots and chopped nuts (if using).
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until fluffy.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting and enjoy!
Servings and Timing
- Servings: Makes approximately 12 cupcakes
- Prep time: 15 minutes
- Cook time: 18-22 minutes
- Total time: 35-40 minutes
Variations
- Nut-free version: Simply omit the walnuts or pecans for an allergy-friendly option.
- Raisin twist: Add a handful of raisins to the batter for extra texture and sweetness.
- Pineapple addition: Mix in crushed pineapple for added moisture and a tropical flavor.
- Whole wheat option: Substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
- Gluten-free alternative: Use a gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities.
Storage/Reheating
- Room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerator: Frosted cupcakes should be stored in the fridge for up to 5 days. Let them come to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting and serving.
FAQs
How do I make sure my mini carrot cakes stay moist?
Use freshly grated carrots and avoid overbaking. The natural moisture from the carrots keeps the cupcakes soft and tender.
Can I use pre-shredded carrots?
It’s best to grate fresh carrots, as pre-shredded ones tend to be drier and don’t blend as well into the batter.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and frost them before serving for the best texture and flavor.
Can I substitute the vegetable oil with butter?
Yes, but using oil keeps the cupcakes extra moist. If you prefer butter, melt it before mixing it in.
What can I use instead of cream cheese frosting?
You can use vanilla buttercream, a dusting of powdered sugar, or a simple glaze made with powdered sugar and milk.
Can I make these cupcakes vegan?
Yes! Replace the eggs with flax eggs and use dairy-free cream cheese and butter for the frosting.
Can I add coconut to the batter?
Absolutely! Shredded coconut adds a delightful texture and complements the flavors well.
How do I get smooth cream cheese frosting?
Make sure the cream cheese and butter are at room temperature before mixing to avoid lumps.
What’s the best way to frost these cupcakes?
Use a piping bag for a decorative look or simply spread the frosting with a knife for a rustic finish.
Can I double the recipe?
Yes! Simply double the ingredients to make a larger batch, adjusting baking time as needed.
Conclusion
Mini carrot cakes in cupcake form are a delightful way to enjoy the classic flavors of carrot cake in a convenient, individual-sized treat. With their moist texture, warm spices, and rich cream cheese frosting, these cupcakes are perfect for any occasion. Whether you’re baking for a party, a family gathering, or just for yourself, this recipe is sure to become a favorite. Try them out and enjoy every bite!
PrintMini Carrot Cakes in Cupcake Form
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These mini carrot cakes are soft, moist, and packed with warm spices. Made in cupcake form, they’re easy to serve and perfect for any occasion. Topped with a creamy cream cheese frosting, they’ll be a hit with everyone!
Ingredients
For the Cupcakes:
- 1 1/4 cups (160g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (140g) finely grated carrots
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/4 cup (40g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 4 tablespoons (56g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extrac
Instructions
- Preheat the Oven – Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix Wet Ingredients – In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- Combine – Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Fold in the grated carrots, nuts, and raisins (if using).
- Bake – Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the Frosting – In a mixing bowl, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla, then beat until fluffy.
- Frost and Serve – Once the cupcakes are completely cool, spread or pipe the frosting on top. Optionally, garnish with extra nuts or a sprinkle of cinnamon.
Notes
- You can swap half of the oil with applesauce for a lighter version.
- Store in an airtight container in the fridge for up to 4 days.
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