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, softened butter
  • 1 (8 oz.) package, softened cream cheese
  • 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.

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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