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One-Bowl Carrot Cake Cupcakes

These carrot cake cupcakes are so easy to make because all you need is one bowl and a spatula. You can whip these carrot cake cupcakes in no time!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcales


  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp all-spice
  • 1/4 tsp ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cane sugar (if you do not want it super sweet, half each sugar amount)
  • 1/2 cup brown sugar
  • 1 1/2 cups grated carrots (about 2 large carrots)
  • 1 tsp vanilla essence (optional)
  • 2/3 cup oil
  • 2 eggs (room temperature)

Dulce De Leche or Cream Cheese Butter Cream (see notes below).


  1. In a large bowl, combine the carrots and oil. Stir till combined. Add the eggs and mix until eggs are completely combined. Add the vanilla essence and sugars. Mix until combined. Then add all your spices and mix. Finally, add the flour and mix until the flour is incorporated. Do not over mix!

  2. Spoon the batter into your prepared cupcake pan (with liners), about 2/3 full. Bake in an already preheated oven (350F) for 18-20 minutes or until cupcakes are cooked. Cool completely prior to frosting. 

Recipe Notes

I used leftover Dulce de Leche buttercream which can be found here. You can also use my Cream Cheese Buttercream as well! Feel free to experiment!

The Dulce de Leche buttercream makes enough to frost an entire 3 layer 6-inch cake so I suggest halving the recipe or you can make the entire amount and freeze the leftovers for next time. Frozen buttercream can last for up to 6 months!