• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetable Desserts

    Carrot Cupcakes with Orange Icing

    Published: Feb 4, 2021 · Modified: Sep 15, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Cupcakes on a wooden table with text: How to make Carrot Cupcakes with Orange Frosting.
    Cupcakes, one with a bite out with text: Carrot and Orange Cupcakes.

    These Carrot Cupcakes with Orange Frosting are moist, fluffy and delicious. Instead of wintery spices like carrot cake, these cupcakes are flavored with zesty orange. Perfect for Springtime.

    Close up of a cupcake with a bite out.

    Orange and Carrot Cupcakes are moist, fluffy, zingy and delicious. They're a hidden vegetable dessert and they taste absolutely divine.

    Top them with a simple homemade orange frosting for a perfect orange themed treat everyone will love.

    Carrot cakes tend to be spicy and autumnal with cinnamon and nuts, but I'm desperate to see the first glimpse of spring so I've made these carrot cupcakes light and bright with a citrus tang.

    They taste like orange cupcakes, but with all the goodness from the carrot.

    Jump to:
    • Vegetable Desserts
    • Why You'll Love This Recipe
    • Ingredients 
    • How to make carrot cupcakes
    • Tips 
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage 
    • FAQs 
    • More Vegatable Cupcake Recipes
    • More Carrot Recipes
    • 📖 Recipe
    • 💬 Comments

    Vegetable Desserts

    Carrots are probably the least curious of the vegetables to go into desserts so these cupcakes won't surprise anyone quite as much as pea and lemon cupcakes, but they will surely be pleased with the moist texture and unusual, refreshing take on carrot cake.

    Grating the carrot finely will ensure that lovely bright colour and smoother texture of the cake.

    Making desserts out of vegetables is one of my favorite things to do. Heck, I've even written a vegetable desserts cookbook!

    I love how vegetables add to the complexity of the flavors as well as bold colors to my baked goods.

    Carrots are a bit of an entry-level vegetable dessert recipe because we're all so used to (and love) carrot cake. You can't taste the carrot, and the flavor fades beneath the spices.

    For these carrot cupcakes, I wanted something different than carrot cake cupcakes. Instead, I've let the carrots shine through, making bright orange cupcakes (naturally), and paired it with zesty orange.

    Carrots are a great vegetable to add to desserts because they have a natural sweetness and produce a beautiful orange color that looks wonderful when presented and tastes even more delicious.

    I hope that you'll love these Orange Carrot Cupcakes as much as we do! 

    This carrot cupcakes recipe was originally published on February 19 2014, and republished on February 4 2021 with new text and images.

    Overhead shot of a table with cupcakes and a bunch of carrots.

    Why You'll Love This Recipe

    The flavors of orange and carrot compliment each other beautifully making a rich orange dessert that is refreshing and hearty at the same time. 

    It’s a great dessert to make for Spring or Easter celebrations. They're also perfect for a Beatrix Potter or bunny themed party.

    There are many nutritional benefits eating carrots and oranges including a healthy dose of Vitamin C.

    It uses simple ingredients that you probably already have in your pantry.

    The cupcakes and frosting are made from scratch making them a healthier dessert option.

    The natural sweetness of the carrots mean there's a little less sugar in the cupcakes.

    You can make a large batch for a crowd or party and freeze some for later!

    Ingredients 

    Carrots - Carrots are the star of these cupcakes giving them a naturally sweet and earthy taste as well as a beautiful orange color.

    Butter - Butter helps give these cupcakes a wonderful dense texture and buttery flavor.

    Granulated Sugar - Granulated helps give the cupcakes a sweet flavor.

    Eggs - Binds the cupcake batter together so they bake up nicely.

    Vanilla Extract - Gives the cupcakes a subtle vanilla flavor to bring out the flavor of the oranges and carrots.

    Orange Zest - Brightens up the frosting to help give the cupcakes a refreshing zingy flavor.

    All Purpose Flour - (aka plain flour) This makes up the dry ingredient base of the cupcakes and provides structure.

    Baking Powder - Will help the cupcakes rise and get beautifully fluffy. 

    Salt - Balances all the flavors in baked goods.

    For The Orange Frosting

    Butter - Gives the frosting a creamy rich buttercream texture.

    Icing Sugar - Powdered icing sugar (aka confectioner's sugar) is the perfect texture to make a smooth icing that is perfect to top a cupcake.

    Orange Juice - A splash of orange juice adds a bright citrus flavor that lightens up the entire dessert.

    How to make carrot cupcakes

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage: 1 grating carrot, 2 creamed butter and sugar, 3 egg added.

    Preheat the oven to 170C/325F. Line or grease a muffin tray.

    Peel and finely grate the carrots and zest the orange. Set aside.

    In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time.

    Collage: 1 carrot added to bowl, 2 dry ingredients sifted in, 3 mixed, 4 in muffin tray.

    Then beat in the carrot, vanilla and orange zest.

    Sift in the flour, baking powder and salt and stir gently.

    Fill the muffin cups ¾ full and bake for 15-20 minutes.

    Cool on a wire rack. 

    Frost when the cupcakes are completely cooled.

    Orange Frosting Directions 

    In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough of the orange juice to make it a frosting consistency.

    Tips 

    Do not overfill the muffin tins as the batter may overflow while baking.

    Don’t overmix the batter. Mix just enough until all ingredients are incorporated and cupcake batter is smooth.

    For best results, use the small side of your grater to grate the carrots so there are not big shreds in the cupcake. You can also do this in a food processor.

    The cupcakes must be completely cooled before they are frosted. If the cupcake is still warm, the icing may melt off of the cupcake.

    Serving Suggestions

    Bring to an Easter gathering along with this Italian Braided Easter Bread.

    Serve at brunch with this Vegan Smoked Salmon on bagels.

    Looks great alongside this easy Carrot Hummus.

    Bring to a party along with some Peanut Butter Cupcakes or Easy Chocolate Cupcakes.

    Serve them as dessert after this refreshing Spinach Strawberry Salad.

    Variations

    Add your favorite chopped nuts to the batter such as pecans or walnuts.

    Sprinkle some cinnamon or nutmeg into the batter for warming flavor, more reminiscent of a carrot cake cupcake.

    Add in your favorite dried fruit such as raisins or dried cranberries.

    Add ½ cup of fresh crushed pineapple into the batter for additional natural sweetness and texture.

    Special diets

    To Make Gluten Free: To make this recipe gluten free, use a gluten free flour blend that contains xanthan gum.

    To Make It Vegan: Make these cupcakes vegan by using a vegan butter substitute and also an egg replacer in the batter. Try flax eggs: mix one tablespoon ground flaxseed meal with three tablespoons of water and leave to thicken for 5 mins.

    For the icing, use this Vegan Cream Cheese Frosting and fold in the orange juice.

    NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.

    Storage 

    Storing: Store cooled cupcakes in an airtight container on the counter for up to 5 days.

    Freezing: These cupcakes can be frozen (unfrosted) in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge or countertop until the cupcakes come to temperature.

    FAQs 

    Can I use applesauce instead of oil? Applesauce is a common substitute for oil in baked goods. We have not tested this out, but let us know if it works!

    Should I cook the carrots before adding them to the batter? By cooking the carrots you’ll likely end up with a puree that will change the texture of the cupcake. It’s best to grate the carrots thinly and add them raw.

    Can I make a carrot loaf with the batter? We have not tested this in a greased or parchment-lined loaf pan but our advice would be to half the amount of baking powder and bake for 45-60 minutes or until a toothpick inserted comes out clean.

    More Vegatable Cupcake Recipes

    Gingerbread Pumpkin Cupcakes
    Orange and Kale Cupcakes
    Mint Cucumber Cupcakes
    Cavolo Nero Cupcakes

    Cupcakes on a table on a wooden board.

    More Carrot Recipes

    Have some more carrots left over after making these Carrot Cupcakes? Why not try these other creative carrot recipes!

    Carrot Jam - based on an old recipe from 1893.
    Carrot Curry - a simple lentil and carrot curry that's easy and delicious.
    Maple Glazed Carrots with Cayenne
    Carrot Lox - vegan salmon made with baked and seasoned carrots.
    Carrot Pizza - with carrots in the crust and the sauce!
    Try this easy Carrot Hummus.

    📖 Recipe

    Close up of a carrot cupcake with a bite out.

    Carrot Cupcakes with Orange Icing

    Kate Hackworthy | Veggie Desserts
    Carrot orange cupcakes are a completely different take on carrot cake. Instead of heavy wintery spices, they're flavored with zesty orange.
    4.93 from 14 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 342 kcal

    Ingredients
     

    For the cupcakes:

    • 2 medium carrots (250g, 2 cups grated)
    • ⅔ cup (150g) butter at room temperature
    • ¾ cup (150g) granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon orange zest
    • 2 cups (220g) all-purpose flour (plain flour)
    • 1.5 teaspoon baking powder
    • ½ teaspoon salt

    For the icing:

    • ⅓ cup (75g) butter at room temperature
    • 2 ¼ cups (250g) powdered icing sugar
    • 2-3 tablespoons orange juice

    Instructions
     

    • Preheat oven to 170C/325F. Line or grease a muffin tray.
    • Peel and finely grate the carrots. Set aside.
    • In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, and then beat in the carrot, vanilla and orange zest.
    • Sift in the flour, baking powder and salt and stir to gently combine.
    • Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the icing when cold.

    For the icing:

    • In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough of the orange juice to make it a frosting consistency.

    Nutrition

    Calories: 342kcalCarbohydrates: 47gProtein: 2gFat: 16gSaturated Fat: 9gCholesterol: 67mgSodium: 205mgPotassium: 119mgSugar: 33gVitamin A: 2210IUVitamin C: 2.2mgCalcium: 36mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegetable Dessert Recipes

    • Lime Avocado Popsicles
    • Sweet Potato Latte
    • Lemon and Cucumber Cake
    • Chocolate Chip Zucchini Muffins
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Marlynn

      March 12, 2021 at 5:01 pm

      5 stars
      My whole family loves these!! So delicious!

      Reply
    2. Beth Sachs

      February 04, 2021 at 6:38 pm

      5 stars
      Carrot cake is favourite of mine and I love the look of these cupcakes. Orange and carrot go so well together!

      Reply
    3. Shanna

      February 04, 2021 at 5:06 pm

      5 stars
      I love that these have oranges in them to sweeten them up.

      Reply
    4. Marie

      April 14, 2020 at 6:27 pm

      5 stars
      These were perfect for Easter! The icing was amazing!

      Reply
    5. Laura

      June 14, 2019 at 6:26 pm

      5 stars
      What a great flavor combination! I made these for my dad - he loves orange everything!

      Reply
    6. sharon

      November 19, 2017 at 3:09 pm

      5 stars
      I love carrot cake but hate the usual cheese icing and cinnamon, so these were perfect for me! Thank you for the recipe! They were easy and really tasty. I love the added vegetables and can't wait to try your other vegetable cakes.

      Reply
    7. Jenni Dawn

      October 21, 2017 at 10:27 pm

      5 stars
      Hi i love your kale orange cupcakes and I just had to try these too. I love how these are so much lighter than traditional carrot cake. I hate the carrot cake with cinnamon, walnuts and raisins so this was so cute to try.

      I can't wait to try more of your vegetable cakes. next on my list is pea cake!

      Reply
      • Kate Hackworthy

        May 23, 2014 at 3:56 pm

        Thanks Jenni. They're quite different to the usual spiced carrot cakes.

        Reply
    8. Alma Beatrice

      March 10, 2017 at 7:39 am

      5 stars
      Hello Kate, I made your carrot cupcakes and they turn out great. so moist and delicious. The main thing different I included a 1/4 cup of drained crushed pineapple. Love your Blog. Thank You for sharing.

      Reply
      • Kate Hackworthy

        March 14, 2016 at 8:16 pm

        Sounds great with the pineapple!! I'm so pleased that you like them and thanks for coming back to let me know your thoughts 🙂

        Reply
    9. Kacey

      August 22, 2016 at 12:45 pm

      5 stars
      I love these! They're so nice and orange tasting and the bits of carrot are really nice. Yum! Wonderful taste.I actually added a bit of lemon to the icing to make orange and lemon cupcakes. So good!!

      Reply
    10. Choclette

      May 23, 2014 at 8:51 pm

      5 stars
      Only carrot cakes Kate - what's going on?

      Seriously, these look delicious indeed. I have a recipe for carrot and choc chip cakes I hope to be making shortly which is also a bit different to your average carrot cake.

      Reply
      • Kate Hackworthy

        May 23, 2014 at 9:36 pm

        ooooh, those will be great!

        Reply
    11. Aunt Bee

      May 22, 2014 at 8:20 pm

      5 stars
      Love the idea of the orange icing! Gorgeous photos as always! <3

      Reply
      • Kate Hackworthy

        May 23, 2014 at 3:58 pm

        Orange icing is a firm favourite. So refreshing!

        Reply
    12. Krystal

      May 22, 2014 at 4:45 pm

      That icing looks amazing! I Will add this to my to make list!

      Reply
      • Kate Hackworthy

        May 23, 2014 at 3:57 pm

        Let me know how you like them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts