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
Units
Scale
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.