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Mini Carrot Cake Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 150
Delight in these moist and flavorful mini carrot cake cupcakes, perfect for any occasion.

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 eggs eggs

Carrots and Add-ins

  • 3 medium carrots finely grated
  • 1/3 cup sweetened coconut shreds
  • 1/3 cup walnuts or pecans, chopped
  • 1/3 cup raisins

Frosting

  • 8 ounces cream cheese at room temperature
  • 1/4 cup unsalted butter at room temperature
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract or coconut
  • 2 cups powdered sugar

Instructions 

  • Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  • Mix dry ingredients in a bowl. In another bowl, combine wet ingredients and grated carrots.
  • Combine wet and dry mixtures, then fold in coconut, nuts, and raisins.
  • Divide batter among cupcake liners and bake for 20 minutes. Cool completely.
  • Beat cream cheese, butter, sour cream, vanilla, and powdered sugar until smooth. Frost cooled cupcakes.

Notes

For best results, use fresh grated carrots and room temperature ingredients.
Calories: 150kcal
Cost: $12
Course: Dessert
Cuisine: American
Keyword: carrot, cupcake