Pumpkin Carrot Cupcakes

Cooking Times

Ready in: 40 minutes
Prep time: 20 minutes
Cook time: 18 - 20 minutes
Serves: 24


  • 10 oz. Cal-Organic 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. Place over medium heat and cover for 15 minutes. Remove from heat and puree in a food processor.
  3. Meanwhile, 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.
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Back To Our Roots

12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.