Carrot and Orange Cupcakes with Orange Icing
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5 from 6 votes

Carrot and Orange Cupcakes with Orange Icing

Carrot orange cupcakes are a completely different take on carrot cake. Instead of heavy wintery spices, I’ve flavoured the carrot sponge with vibrant orange.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 342kcal
Author: Kate Hackworthy | Veggie Desserts


For the cupcakes:

  • 2 carrots (medium-sized, raw)
  • 150 g unsalted butter, softened
  • 150 g granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoons orange zest
  • 200 g plain flour (all purpose)
  • 1.5 teaspoon baking powder
  • ½ teaspoon salt

For the icing:

  • 75 g unsalted butter , softened
  • 250 g powdered icing sugar (confectioner's)
  • 2-3 tablespoons orange juice


  • 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.


Calories: 342kcal | Carbohydrates: 47g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 205mg | Potassium: 119mg | Sugar: 33g | Vitamin A: 2210IU | Vitamin C: 2.2mg | Calcium: 36mg | Iron: 1mg