This post may contain affiliate links. Please read our disclosure policy.
These small batch carrot cake cupcakes are soft, moist, and topped with cream cheese frosting. They’re packed with fresh carrots and warm spices—perfect for a quick, classic treat.
Why You’ll Love This Recipe
- Quick and Easy: Simple steps with no special equipment needed.
- Small Batch: Makes 5–6 cupcakes—just the right amount.
- Customizable: Add nuts, raisins, coconut, or pineapple.
- Moist and Flavorful: Spiced carrot cake topped with creamy frosting.
I absolutely love these carrot cake cupcakes because they take everything I enjoy about classic carrot cake—warm spices, fresh grated carrots, and a soft, moist crumb—and turn it into a small, shareable treat. There’s something so comforting about the familiar flavors in a mini form, topped with a generous swirl of cream cheese frosting. Whether you enjoy them all to yourself or share a few, these cupcakes always feel special to me.
Looking for more small batch cupcake recipes? Try our Vanilla Cupcakes, full of rich vanilla flavor, or our Chocolate Cupcakes, deep, dark, and chocolatey. Both recipes make just two cupcakes—perfect when you want something sweet without the extras.
Featured Comment
“These cupcakes are amazing! Simple to mix together and absolutely delicious!! I’m so happy to have found your site!!”
– Mary Beth
Ingredients
If you have any ingredients leftover from this small batch carrot cake cupcakes recipe, check out our Leftover Ingredients Recipe Finder.
Cupcake Ingredients
- Sugar: Granulated sugar adds sweetness and helps keep the cupcakes light and moist.
- Butter: I use salted butter for flavor and moisture. Unsalted works too—use whichever you have on hand.
- Egg: One large egg provides structure and moisture.
- Vanilla Extract: Adds flavor and depth.
- Flour: Use all-purpose flour. For gluten-free cupcakes, use a 1:1 gluten free flour.
- Baking Powder: Helps the cupcakes rise.
- Cinnamon & Salt: Essential for flavor. I use just cinnamon to keep it simple, but you can also add a pinch of nutmeg, allspice, or cloves if you like.
- Milk: Whole milk adds richness. 2% works too.
- Carrots: Use 1/2 cup (53 grams) grated carrots. I use a mini food processor, but a box grater or store-bought grated carrots work just fine. Use extra carrots in Morning Glory Muffins, Chicken Fried Rice, or Macaroni Salad.
- Pecans (optional): Chopped pecans add texture and flavor. Walnuts or a few tablespoons of raisins are great options too. Extra nuts? Add them to Italian Cream Cake, Brownies, or Ambrosia Salad.
For the Cream Cheese Frosting:
- Cream cheese: Use block-style full-fat cream cheese for best texture. Use extra cream cheese in Strawberry Icebox Cake, Cheesecake Bars or Lemon Cheesecake Mousse.
- Butter: Softened salted butter adds creaminess and flavor.
- Powdered sugar: Creates a smooth, sweet frosting.
- Vanilla extract: For flavor
Recipe Variations
These carrot cake cupcakes are easy to customize. Try one of these simple twists:
- Carrot and Coconut: Stir shredded coconut into the batter or use coconut milk instead of regular milk for added richness.
- Orange Zest Frosting: Add a little orange zest to the frosting for a bright, citrusy flavor that pairs well with the carrot.
- Spiced Pecan: Mix chopped pecans with cinnamon and a pinch of cayenne before adding them to the batter for extra flavor and crunch.
- Pineapple Addition: Add 1–2 tablespoons of well-drained crushed pineapple for a tropical touch. It adds extra moisture and sweetness—just be sure to drain it well.
How To Make Carrot Cake Cupcakes
These photos and instructions help you visualize how to make a small batch of the best carrot cake cupcakes. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat the oven to 350°F (177°C). Line a muffin pan with 5 to 6 cupcake liners or lightly coat with oil spray.
- Mix wet ingredients: In a medium bowl, use an electric hand mixer on medium speed to combine the sugar, melted butter, egg, and vanilla until smooth, about 45 seconds.
- Mix dry ingredients: In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Combine: Add the dry ingredients to the wet and mix on medium speed just until blended.
Pro Tip: Avoid overmixing. Mixing too much deflates air bubbles that help the cupcakes rise, making them dense instead of fluffy.
- Add milk: Pour in the milk and mix until combined.
- Fold in carrots and pecans: Gently stir in grated carrots and chopped pecans.
- Fill and bake: Spoon the batter into the liners, filling each about 2/3 full. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and let the cupcakes cool completely before frosting.
- Make the frosting: In a medium bowl, mix softened cream cheese and butter until smooth.
- Finish the frosting: Add powdered sugar and vanilla. Mix until smooth and fully combined.
Pro Tip: Cream cheese frosting is a classic choice, but buttercream works well too.
- Frost: Spread the frosting over the cooled cupcakes.
Frosting Tip: Use a Zip-Top Bag
No piping tool? No problem! Fill a sturdy zip-top bag with frosting, seal it, and push the frosting to one corner. Snip off the tip and pipe the frosting onto your cupcakes. Start in the center and swirl outwards.
This method also works great for piping batter into donut pans—like in our Apple Cider Donuts recipe!
Expert Tips
- Use the Right Butter: Melted butter is used in the cupcake batter; softened butter is used in the frosting. Let butter sit at room temperature for about 30 minutes to soften.
- Measure Flour Correctly: Spoon flour into a dry measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, which can pack the flour and affect the texture.
- Grate Carrots Ahead: You can grate the carrots in advance and refrigerate them until you’re ready to bake.
Frequently Asked Questions
Yes! You can bake the cupcakes a day in advance. Store them covered at room temperature or in the refrigerator. The frosting can also be made ahead and refrigerated—just whip it for 20–30 seconds before using if it becomes too firm.
Absolutely. For best results, freeze them without frosting. They’ll keep for up to 3 months. Thaw in the fridge overnight, then frost before serving.
Yes, you can double it to make 10–12 cupcakes.
Store frosted cupcakes in the refrigerator for up to 3 days. Let them sit at room temperature for 10–15 minutes before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these moist carrot cake cupcakes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Carrot Cake Cupcakes
Equipment
Ingredients
For the Cupcakes
- ½ cup granulated sugar
- 4 tablespoons butter -melted
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon milk
- ½ cup grated carrots
- 2 tablespoons chopped pecans
For the Frosting
- 2 ounces cream cheese -room temperature (softened)
- 2 tablespoons butter -room temperature (softened)
- ½ cup sifted powdered sugar
- ¼ teaspoon vanilla extract
Instructions
Make the Cupcakes
- Preheat the oven to 350°F (177°C). Line a muffin pan with 5 to 6 cupcake liners or lightly coat with oil spray.
- Mix wet ingredients: In a medium bowl, use an electric hand mixer on medium speed to combine the sugar, melted butter, egg, and vanilla until smooth, about 45 seconds.
- Mix dry ingredients: In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Combine: Add the dry ingredients to the wet and mix on medium speed just until blended.
- Add milk: Pour in the milk and mix until combined.
- Fold in carrots and pecans: Gently stir in grated carrots and chopped pecans.
- Fill and bake: Spoon the batter into the liners, filling each about 2/3 full. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and let the cupcakes cool completely before frosting.
Make the Frosting
- In a medium bowl, mix softened cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until smooth and fully combined.
- Frost: Spread the frosting over the cooled cupcakes.
Notes
- Use the Right Butter: Melted butter is used in the cupcake batter; softened butter is used in the frosting. Let butter sit at room temperature for about 30 minutes to soften.
- Measure Flour Correctly: Spoon flour into a dry measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, which can pack the flour and affect the texture.
- Grate Carrots Ahead: You can grate the carrots in advance and refrigerate them until you’re ready to bake.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These cupcakes are amazing! Simple to mix together and absolutely delicious!! I’m so happy to have found your site!! Since my kiddos don’t care too much for carrot cake, it doesn’t make sense to make an entire cake to satisfy my craving…plus I’m guaranteed to have them all to myself😊 🥕
These cupcakes are amazing! Simple to mix together and absolutely delicious!! I’m so happy to have found your site!! Since my kiddos don’t care too much for carrot carrot, it doesn’t make sense to make an entire cake to satisfy my craving…plus I’m guaranteed to have them all to myself😊 🥕
I’m so happy you enjoyed the carrot cake cupcakes. Thank you so much for taking the time to let me know.
I’m loving your small batch site. I did the Banana Muffins and they were delicious! Carrot ones are in the oven! I have Strawberries in the refrigerator and am looking for a Strawberry Muffin. Thank you for thinking of us small batch people!
Joanie, I loved this recipe! I made it without the nuts, and added 1/4 cup crushed pineapple. (My MIL’s secret to her amazing carrot cake!) They turned out perfectly moist and flavorful.
I’m so happy you enjoyed the cupcakes, Anne. Thank you so much for your feedback.
Great recipe.