The Carrot Cake Bites That Outshine Big Cakes (I Swear!)

Alrighty friend, let me get straight to it: whenever it’s spring (or honestly, whenever I just need a little comfort), I end up making these mini Carrot Cake cupcakes with cream cheese frosting. My mum used to bake the full version for Easter every year, but let’s be real—mini means you can pop them in your mouth as you walk past the kitchen. I’ll be honest, sometimes I double the batch and still don’t have leftovers. More than once I’ve caught myself swiping that frosting straight off the spatula. No regrets.

Mini Carrot Cake Cupcakes with Cream Cheese Frosting

Why You’ll Love This

I make this when I want something that feels like a treat but won’t force everyone into a sugar nap. My family goes wild for these because they’re just the right size—not too much, not too little. Plus, the carrots make me feel like I’m being slightly healthy (that counts, right?). And if I’ve learned anything, it’s that mini things just taste better; must be science. Oh, and no matter how many times I’ve made these, that moment when the kitchen smells like cinnamon is—chef’s kiss (though sometimes I grumble about grating carrots…am I the only one who always grates a knuckle?)

Gather These Ingredients (And Your Sanity)

1 cup (125g) all-purpose flour (I’ve swapped in half whole wheat on lazier days and it’s fine, not life-changing though)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon (my gran swore by adding a pinch more; personally I sometimes forget and it’s still ace)
1/4 teaspoon ground nutmeg (optional—if you actually have it in your pantry!)
1/3 cup (65g) brown sugar, packed
1/4 cup (50g) granulated sugar
1/3 cup (80ml) neutral oil (vegetable, canola, or honestly, olive when I’m out)
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups (about 120g) finely grated carrot (around 2 medium carrots—and yes, store-bought pre-grated works in a pinch, but the real stuff tastes better, promise!)
1/4 cup (30g) chopped walnuts or pecans (optional; I sometimes skip if there’s a nut-hater visiting)
1/4 cup (30g) raisins (optional, and if you ask my brother, a crime against humanity)

Cream Cheese Frosting:

4 oz (115g) cream cheese, softened (my supermarket’s cheapie brand holds up just fine)
2 tablespoons (30g) unsalted butter, softened
1 to 1¼ cups (120-150g) powdered sugar, sifted (honestly, I eyeball this half the time)
1/2 teaspoon vanilla extract
Pinch of salt

Let’s Get Baking: Directions (Plus a Tangent or Two)

First, turn your oven on to 350°F (180°C) and line your mini muffin/cupcake tin with little paper liners. If you don’t have ‘em, just grease well and cross your fingers!
In one bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Smells like autumn already, doesn’t it?
Grab another bowl (not your biggest—save that for Christmas mixing). Whisk up both sugars with the oil, eggs, and vanilla ’til it’s smooth-ish. It won’t ever look glamourous here, so don’t panic.
Pour the wet into the dry. Stir gently and not with wild abandon—too much mixing makes tough cupcakes, which is not the vibe.
Tip in your grated carrots, then the walnuts and raisins if you want them. I tend to taste test the batter right here (baker’s privilege, obviously) and then nudge the bowl away so I don’t get carried away.
Spoon the batter into the tin. Fill each about 3/4 full (I use my smallest ice cream scoop, but two spoons work fine). If you overfill, you’ll know—they get muffin tops and stick together, which is oddly satisfying but tricky to pry apart.
Bake for 13-16 minutes, or ‘til a toothpick comes out clean-ish (sometimes a crumb sticks, doesn’t matter). Let cool 5 minutes, then pop onto a rack. They cool fast at this size.
While those cuties cool, make the frosting: Beat the cream cheese and butter ’til smooth. Add powdered sugar (start with 1 cup, add more if you like it thicker/sweeter). Toss in vanilla and salt. Beat again. Taste it—is it whoa-sweet? Add a smidge more salt.
Once the cakes are cool (seriously, don’t rush or your frosting melts everywhere—trust me, I’ve done it), smear or pipe frosting on. I use a zip bag with the corner snipped when I can’t find my piping tips. Add a little sprinkle of nuts or some extra grated carrot up top, if you’re feeling fancy.

Notes Snagged the Hard Way

The carrot grating is annoying but necessary—pre-shredded is drier; if you’re in a hurry, I vote for a quick blitz in your food processor (I did it by hand once while watching TV and somehow got carrot bits everywhere, so beware…)
I tried doubling the nutmeg once. Tasted like a candle. Don’t.
The frosting amount varies, depending on how thick you like it. I lean heavy but my aunt says I’m over the top.

Variations I’ve Actually Tried (and One I Regret)

Used coconut oil instead of veg oil—gave it a subtle something. Not bad at all!
Swapped half the flour for almond meal: a bit denser but yum.
Tried using beets instead of carrots… let’s just say I won’t do that again (weirdly earthy and a very suspicious pink color)
No nuts? Mini chocolate chips are fun, especially for kids.

Equipment—But Don’t Panic If You’re Missing Something

Mini muffin/cupcake tin (I borrowed from a neighbor the first time; normal-size works, just bake a few mins longer)
Mixing bowls (any old salad bowl will do if you’re desperate)
Whisk or sturdy fork
Rubber spatula
Hand or stand mixer for frosting (but a wooden spoon and muscle power works, just takes longer—consider it your arm workout for the day)

Storage – the Little Cakes That (Probably) Won’t Last

If you somehow don’t eat them all, store in an airtight container in the fridge. They’ll last up to 3 days, maybe more, but honestly…in my house, they disappear by bedtime. (They’re sneaky like that!)

How I Love to Serve These

I like ‘em with a chilled cup of milk. Sometimes, at family gatherings, we put one on everyone’s plate for brunch. You end up with hands grabbing for extras before anyone’s even done their eggs.

Pro Tips, AKA My Embarrassing Stories

I once tried icing while the cakes were still warm because I was in a rush (don’t do this unless you’re intentionally going for carrot cake soup, which, why would you?)
Over-mixing will make your cupcakes tough—just stop when you don’t see dry flour streaks. It’s hard, but I believe in you.
Taste the frosting before you start piping… I once forgot the vanilla and wondered why it tasted off!

FAQs – No Silly Questions Here

Can I use pre-grated carrots? Yeah—if you have to. But they’re a bit dryer and sometimes weirdly thick. Freshly grated wins by a mile, but sometimes you just need to save time, so I won’t judge.
What if I only have regular cupcake tins? No worries. Just bake a couple mins longer, check with a toothpick. They’re not as “adorable” but still taste great; maybe call them “portable carrot cakes.”
Can I freeze these? Sort of. Cupcakes freeze fine (sans frosting). But frosting tends to go grainy after thawing. That being said, I once ate a frozen one straight up and…not bad!
Is the frosting super sweet? I don’t think so, but I’m slightly frosting-obsessed. Add less sugar if you like a tangier topping.
Can I make these gluten-free? I’ve tried a 1:1 GF flour—it worked, though a bit more crumbly. Don’t expect miracles but totally edible.

There you have it! Mini carrot cake cupcakes: tiny, a little messy, and a whole lot of joy in a bite. If you make them, let me know how they turn out, or if you invent a version that’s even better (just please, no more beetroot—it’s not the vibe!)

Mini Carrot Cake Cupcakes with Cream Cheese Frosting