Rating: 1 Star2 Stars3 Stars4 Stars5 Stars

Pumpkin Carrot Cupcakes

Ready In: 40 hour

Prep Time: 20 minutes

Cook Time: 20 minutes

Serves: 24


  • 1 (10-oz.) bag Cal-Organic Farms shredded carrots
  • 1/4 cup orange juice
  • 1 box spice cake mix
  • 3 eggs
  • 1 cup canned pumpkin
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 stick unsalted butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 lb. powdered sugar


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small saucepan, add the shredded carrots and orange juice. Heat on medium and cover for 15 minutes. Remove from heat and puree in a food processor.
  3. In a large mixing bowl, blend the cake mix, eggs, pumpkin, oil, and water with a hand mixer. Fold in the carrot puree and fill 3/4 way full, 24 prepared muffin cups.
  4. Bake for 18-20 minutes. Cool on a wire rack and once completely cool, ice with cream cheese icing (below). Garnish with shredded carrots.

For the icing:

  1. With a hand mixer, mix the butter and cream cheese until well combined.
  2. Slowly add the powdered sugar until thoroughly mixed.