Cupcakes

Carrot Cake Cupcakes (Small Batch Cupcakes for Spring)

4.41 from 22 votes
Learn how to make my Carrot Cake Cupcakes in a toaster oven or conventional oven. This is my best-ever carrot cake recipe and they are so easy to decorate!
Small Batch Carrot Cake Cupcakes for Spring. This recipe makes just 4 cupcakes. Perfect for making in a small toaster oven.

Hi Bold Bakers!

I wanted to kick off Spring this year with some Big & Bold Carrot Cake Cupcakes that are perfect for Easter, Passover or any Spring celebration. These cupcakes scream Spring, and don’t worry they are as easy to decorate as they are to make.

Carrot Cake Cupcakes are a must for Springtime. This recipe is from Ireland and it’s the best I have ever made in my 13+ years as a professional baker.

I have taken my Best Ever Carrot Cake recipe and modified it into a small batch of cupcakes that yields 4 Big & Bold cupcakes. My cupcake recipes are the perfect size to fit in a toaster oven however they can also be made in a regular oven too. The timing and temperature for your toaster oven will be the same as your regular oven.

Did you see my other crazy cute Small Batch Cupcakes for Spring?  Check out my Baby Chick Vanilla Cupcakes, Flourless Chocolate Cupcakes and the full written recipe for Carrot Cake Cupcakes further below.

 

These cupcakes are so easy to decorate. All you need is a few simple ingredients to get these lovely results.

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Since these are small batch cupcakes, they cook perfectly in a toaster oven: fantastic pieces of kitchen equipment that are great for baking!

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With a lot of my baking recipes,  I like to show that with a small kitchen or limited equipment, you can still bake and get amazing results

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I have previously made Small Batch Cupcakes including flavors like Red Velvet, S’mores and Cookie Dough Cupcakes. They are some impressive and delicious flavors you’ll have to try.

 

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Watch The Recipe Video!

Gemma's Carrot Cake Cupcakes (Small Batch Cupcakes for Spring)

4.41 from 22 votes
Learn how to make my Carrot Cake Cupcakes in a toaster oven or conventional oven. This is my best-ever carrot cake recipe and they are so easy to decorate!
Author: Gemma Stafford
Servings: 4
Prep Time 20 mins
Cook Time 17 mins
Total Time 37 mins
Learn how to make my Carrot Cake Cupcakes in a toaster oven or conventional oven. This is my best-ever carrot cake recipe and they are so easy to decorate!
Author: Gemma Stafford
Servings: 4

Ingredients

Carrot Cake Cupcakes:

  • 1/4 cup (2oz/ 57g) sugar
  • 2 tablespoons of egg*
  • 1/8 teaspoon vanilla extract
  • 1/4 cup (2oz/ 57g) flavorless oil (coconut/ sunflower oil)
  • 1/3 cup (2oz/ 57g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • ½ cup (2oz/57g) carrots, grated
  • ¼ cup (1oz/28g) raisins

Cream Cheese Frosting:

  • 1/2 cup (4oz/115g) packages cream cheese, at room temperature
  • 2 tablespoons (1oz/28g) butter, at room temperature
  • ½ cup (4oz/115g) powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract

To Decorate the Cupcakes:

  • Green food dye
  • Orange food dye
  • 1/2 cup (1 ½oz/43g) coconut, shredded

Instructions

  • Whisk together sugar, eggs, vanilla and oil until thick.
  • Add in flour, baking powder, baking soda and cinnamon and whisk gently until well combined. 
  • Lastly, add in the grated carrots and raisins and fold in.
  • Pour the batter into 4 cupcake liners almost to the top.
  • Bake at 350oF (180oC) for 15-17 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  • Once baked, take them out of the tin and cool on a baking rack until cold.
  • To prepare the Cream Cheese Frosting: In a bowl, using an electric mixer or a hand whisk cream together the cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy. Chill until needed. Color your cream cheese frosting with drops of orange and green food dye until you reach your desired color.
  • For the green "grass": Place some shredded/desiccated coconut in a ziplock bag with a drop or two of green food dye. Work the dye into the coconut with your fingers outside of the bag and you will soon see the coconut turn green. Keep going until the coconut is totally green. Add more color if needed.

To Decorate the Cupcakes:

  • With a large round nozzle pipe around the surface of your carrot cupcake with the green frosting.
  • Scatter the green coconut "grass" on top to completely cover the cream cheese frosting.
  • With your orange Cream Cheese Frosting in a piping bag and a large nozzle, pipe straight down into the center of the grass and bring the bag up as you pipe. Put more pressure on the bag when you are done to get a bigger top, just like a carrot.
  • In a piping bag with green Cream Cheese Frosting and fitted with a star nozzle pipe the carrot top. 
  • Once decorated store the cupcakes at room temperature for up to 3 days. 

Recipe Notes

Eggs: Replace the egg with the same amount of apple sauce/puree or banana
Oils: sunflower, vegetable, coconut or canola are all good to use. Just not olive oil as it has too strong of a flavor.
Egg: whisk up your egg and measure it out in tablespoons. 1 egg is roughly 4 tablespoons.
If you don’t have a small cupcake tray use silicone cupcake liners.

 

 

 

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Comments & Reviews

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newest oldest most useful
jckniff89
Member
jckniff89
1 month ago

Gemma,
I’m looking to make these cupcakes but want to do the full 12 instead of just 4. Do I just times everything by 3 to make that work? Thanks so much!

Paikea
Guest
Paikea
6 months ago

These turned out great! Everyone at my Easter party was very impressed. I did want to let you know that it doesn’t say anywhere in the instructions to add the baking soda/bicarbonate of soda. Other than that this was great recipe!

Karen O
Guest
Karen O
9 months ago

This is the most cake-like carrot cake recipe I’ve ever tried. I used the cream cheese frosting on another cupcake recipe and was impressed by what difference a smaller ratio of butter to cream cheese makes. The cream cheese frosting is better than the go-to one I had been using for years. I gave this one a go because I needed a smaller amount of cream cheese frosting for a dozen mini cupcakes. I refrigerated it and piped the leftovers to try out with a new piping tip I bought. I am ecstatic to have found the solution to easier… Read more »

Harry
Guest
10 months ago

Hi Gemma,
What flour should i use?
Thanks

Robin
Guest
Robin
1 year ago

Hey, Gemma.

Just a query; what is the texture of the cupcakes? I baked mine and they are very light, but also feel as if they weren’t baked fully. I tested them when they were warm, so I’ll let them sit and see. If they continue to feel like this, is it a problem or is this recipe less dense than that of a normal recipe? Like your soft cookies. A soft cupcake?

Member
Roseanne Alcala
1 year ago

Hi Ms. Gemma!
I really need your help. Can I make this cupcake(and other cupcake recipes) recipe in a steamer? My friend’s oven and toaster oven broke and I really need to make cupcakes for my special friend today. Please help. Thank you in advance

Sherly
Guest
Sherly
1 year ago

Hi Gemma, can I use corn flour instead of flour for this recipe?
Thanks

oshin.shah
Member
oshin.shah
2 years ago

Hey Gemma.. have tried this recipe today and it all came out to be oily & loose..have taken the exact measurement & time set was 17mins but still it was not dry s,should i use less oil ?/?,, please help me out with this ..

Jane
Guest
Jane
2 years ago

I absolutely love your videos. Had some left over pumpkin so used your carrot cupcake recipe and replaced cinnamon with pumpkin spice. They came out great. Haven’t looked thru all your videos but hoping to find lots more small batch baking since it’s just me and my husband and I love to treat him to sweets without being wasteful. Will there be more Desserts for Two recipes coming?!

Suzanne
Guest
Suzanne
2 years ago

Thanks for making this a mini recipe, small batch portions like this help all of us to experiment with reasonable portions and minimal waste if discarded.

Wish I could say I liked the recipe, but it was bland and tasted nothing like carrot cake to me. I’m a big fan of carrot cake and usually go for bakery versions, was hoping this would be a healthier replacement.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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