Preheat your oven to 350°F/177°C.
Then, line 12 spots of a cupcake pan with paper liners. (But have a second pan on stand by just in case! I'll explain later...)
In a small bowl, combine the WET ingredients and set aside.
In a medium bowl, add the DRY ingredients and stir to combine.
Then, add the WET ingredients as well as the grated carrot to the bowl with the DRY ingredients and mix well by hand.
Fill your cupcake liners with batter until just 2/3 full. Be mindful not to add too much, since we don't want those cupcakes to overflow as they bake! Use a second cupcake pan with a couple extra cupcake liners, if needed.
Bake in your pre-heated oven for 20-22 minutes or until a toothpick inserted down the center comes out free of batter. Be sure to test this on several cupcakes.
After 10 minutes out of the oven (or until cool enough to handle), very carefully and slowly turn the cupcakes out onto a cooling rack, and then immediately turn them right side up to finish cooling.
Cool completely before frosting, but in the meantime, bask in the glory of your beautiful carrot cake cupcakes!