Cupcakes

Carrot Cake Cupcakes (Small Batch Cupcakes for Spring)

4.59 from 39 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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Carrot Cake Cupcakes (Small Batch Cupcakes for Spring)

4.59 from 39 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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Fran
Fran
1 month ago

Hi, Gemma! I’m planning to use this recipe to make muffins. How should I adjust its baking time and temp? Thanks! Big fan here 💗

Suzie D
1 month ago

A magical recipe Gemma. Tasted better than at a cafe. Can’t believe I made it and it tasted like that! Thank you thank you.

Olivia Emily
3 months ago

Nice Recipe Really Amazing. Thanks for sharing

Melanie
Melanie
4 months ago

Made these yesterday for Easter….oh my word…..SO good. Perfect when you don’t want a whole bunch of cupcakes for just 2 people.

pooppooop@hotmail.com
4 months ago

think the cupcakes are going to be good

J Roque
J Roque
4 months ago

Great recipe! Tomorrow , I shall try another cupcake flavor. Thanks Gemma! Keeping busy during our lockdown covid- 19

Ima Purnomo
4 months ago

Hi, i was wondering can i replace the all purpose flour w/ whole wheat pastry flour? Or would plain whole wheat works better? I’m having issue eating plain white flour cakes. Thank you

Wit1019
4 months ago

First recipe I’ve tried while “sheltered-in-place” lol. I plan to try a few more recipes within the next 2 weeks! These little cupcakes are so tasty! Very easy to make as well and use such little ingredients! Next time I may omit the raisins. They are good, but it’s a texture thing for me hahaha. I’ll also just make a white frosting. While adorable, the frosting was the most time consuming part 😁

Jacqui
10 months 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
Paikea
1 year 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!

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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