Small Batch Carrot cupcake

For me, Baking is fun, and so relaxing. I think it's the feeling that you get from something you love.

But sometimes the problem is I bake too much. Imagine that I bake almost everyday, and if I bake 12 cupcakes each day, I will have 84 cupcakes every weeks (It's an example, haha). And don't tell me that I should sell it because I like to make something new all the times, it's not easy to sell them, right? That the reason, why I love to make the smallest batch that I can.

This recipe is the small batch carrot cake, that will give you only 4 cupcakes (very good size for small family), as you can finish them in 1 day, and start something else next day, haha. It's easy and it uses a lot of carrot (about 1/2 small one), that if you love carrot cake, I'm sure that you will love it too.

 Small Batch Carrot cupcake

Make 4 cupcakes

50ml .......................... Oil (I use rice bran oil)
75g ............................ Brown sugar
1 ................................ Egg
45g ............................  Grated  carrot
45g ............................ All purpose flour
1/4tsp ........................ Cinnamon powder
1/8tsp ........................ Salt
1/4tsp ........................ Baking soda
1/4tsp ........................ Baking powder
15g ............................ Chopped nuts (I use pecan)

Cream cheese frosting
110g ......................... Cream cheese
35g ........................... Unsalted butter
1/2tsp ....................... Vanilla extract
45g ........................... Icing sugar
.................................. Pinch of salt


Preheat the oven to 180C
Line 4 cupcake tins with paper baking cups.

Put flour, cinnamon powder, baking powder, baking soda and salt into a bowl, whisk to combine, set aside.
In another bowl, put the oil, egg and brown sugar into the bow, whisk to combine.
Add the grated carrot, mix to combine.
Pour the flour mixture into the bowl with chopped nuts, fold to combine.
Divide into the prepared tins.
Bake for 20-22 minutes or until the top of the cake spring back when touch lightly.
Remove from the oven, take the cupcake out of the tin and let it cool completely before frosting it.

Make the frosting.
Whisk all the ingredient together until smooth.
Frost the cake with the frosting.

 Small Batch Carrot cupcake