Carrot Cake Cupcakes with Cream Cheese Yogurt Frosting

  • by Robin Frey
5.0 from 6 Reviews

 

Made with leftover juice pulp, these carrot cake cupcakes are extremely moist and perfectly delicious!

Yield 20 cupcakes
Calories 160 cal
Yield and calories may vary depending on produce used and method of extraction.
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Sweet
Savory
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Easy
Difficult

Time

Prep Time
15:00
Cook Time
25:00
Total Time
40:00
three cupcakes on a white plate next to carrot juice pulp

A lot of our juice business clients ask us how they can put all of their leftover dry juice pulp / pomace to use in some way other than composting. Some of our clients have gotten creative by making dehydrated snacks, including the notable Forager Organic Vegetable Chips. This recipe was created in the Goodnature Innovation Kitchen by our chef and consultant, Ari.

In this particular recipe we used the leftover pulp from a juice blend that included carrot, apple, lemon, and ginger, but you could use pulp from any sweet or semi-sweet carrot juice blend and it will likely be delicious. You may have to experiment a bit with the ingredients if your specific juice recipe doesn’t lend as well to carrot cake.

We made these into cupcakes, but you could bake them into a cake or a loaf, you will just need to extend the baking time.

three cupcakes on a white plate on a wooden table

Looking for a vegan option?

We got you, view it here.

three carrot cake cupcakes on a white serving dish

Ingredients

Cupcake Ingredients

flour (all purpose) 1 1/4 cup
baking soda 1 tsp
cinnamon 1/2 tsp
nutmeg 1/4 tsp
ginger (ground) 1/4 tsp
salt (kosher) 1/4 tsp
brown sugar 1 cup
carrot juice pulp 1 1/2 cups a carrot blend will work
vegetable oil 1/4 cup
apple sauce 1/2 cup
vanilla extract 1/2 tsp
eggs (whole) 2

Frosting Ingredients

cream cheese 10 oz 284 g 283 grams
yogurt 3 oz 85 g 85 grams
coconut milk 3 oz 85 grams
sugar 2 oz 57 g 57 grams

Directions

For Frosting

  1. Mix all ingredients with a whisk until smooth, set aside.

For Cupcakes

  1. Preheat oven to 350˚ F

  2. Put all dry ingredients in a bowl and add the remaining ingredients to a separate bowl.

  3. Slowly add the wet ingredients to the dry ingredients and mix until well blended.

  4. Pour into greased or lined cupcake tins.

  5. Bake at 350˚ F for 20-25 minutes or until tops spring back when you touch them.

  6. Spread the frosting over the cooled cupcakes.

Pro Tips

  • These also taste great right out of the fridge. If left overnight, they get even more moist and yummy!

  • Can also be made into a cake or a loaf, you will just need to extend the baking time to about 50 minutes, checking with a toothpick for doneness.

  • You can also make 12 large cupcakes with this recipe by dispersing the batter evenly in a standard cupcake tin.

  • Frosting recipe is based on using a regular style yogurt. If using a thicker, Greek style yogurt, use 8 oz cream cheese, 4 oz yogurt and 3 oz coconut milk.

  • You can substitute the coconut milk with your favorite kind of milk, we also like using oat milk 🙂

 

 

Leave a Comment






20 Comments

  1. Made these tonight. Didn’t have apple sauce so I used more oil. They’re perfectly delicious, thank you so much for the recipe!

    Reply

    1. You’re so welcome, glad you enjoyed them! Way to be resourceful with substituting the oil for applesauce 🙂

      Reply

  2. Can I use orange pulp instead of carrot pulp?

    Reply

    1. Hi Nancy,

      That sounds delicious, like an orange spice cake! We have not tried orange pulp with this recipe, but it will probably work out nicely! Let us know if you make it 🙂

      Reply

  3. So delicious!
    Icing was a bit runny, so I ended up doing 12oz of cream cheese and 3oz sugar in the end.
    Also found that 1 recipe makes 12 standard size cupcakes.
    I’ve made this recipe 3 times in 2 days because they are such a hit!

    Reply

    1. Hi Sienna,

      So glad you enjoyed them! We did use a thick yogurt for this recipe, so that makes sense to do more cream cheese if needed! We will update the frosting ingredient amounts to reflect what is needed for a regular style yogurt that most people will use. And yes, good point, you can fill the standard tins more to get a larger cupcake instead of spreading it out more. I will add that to the tips section, thanks for your feedback!

      Reply

  4. Hello! I used your recipe yesterday and it turned out so yummy! I didn’t have baking soda so I used 3 tsp baking powder. I also didn’t have any cinnamon or applesauce so I used clove and strawberry yogurt (all I had haha). I also brewed and added a little splash of chia tea. They turned out super yummy, I’m excited to try this recipe again with different juice-pulp 🙂 Thank you very much! I haven’t baked in forever, it was super fun!

    Reply

    1. Hi Megan,

      That’s great!! So glad they turned out yummy 🙂 thank you for sharing your substitutions with our readers, we appreciate it!

      Reply

  5. What is a substitute for coconut cream, coconut milk, coconut if you cannot use those products?

    Reply

    1. Hi Antoinette,

      For this recipe, you can use any other type of milk. My choice would be oat milk because I think the flavor would work great, but you could use rice milk, soy milk or your favorite type of milk. If you are looking to substitute coconut cream for another recipe, I would try using greek yogurt (if you are ok with dairy) or cashew cream (if you are ok with nuts).

      Reply

  6. 5 stars
    I substituted applesauce with drained crushed pineapple. And I made my frosting with cream cheese, milk, butter, and powder sugar. Taste Great!

    Reply

  7. 5 stars
    These are the absolute best carrot cupcakes! I wasn’t sure what to do with the carrot pulp from juicing so I looked up a recipe and found this helpful one. They are so moist and not so sweet, which is how I prefer them. I’ve made several dozen muffins and a loaf with walnuts. This recipe is definitely a keeper! Only problem was the frosting, I used oat milk and extra cream cheese for the frosting but it came out too thin. Im not sure how to thicken it.

    Reply

    1. Hi Jacqueline,

      Glad to hear you like the cupcakes! As far as the frosting goes, if you want it thicker, I would try using less oat milk. While mixing, add the milk to the other ingredients a little at a time until you reach the desired consistency! Hope this helps 🙂

      Reply

  8. 5 stars
    Hi. I tried this recipe yesterday with certain changes. I had a mixed pulp of beetroot, carrot and pomegranate. I also added some soaked dates to it. I did not have apple sauce so I used equal quantity of mashed banana. I read that we need to use mashed bananas along with some water to be equal to the apple sauce. But I was apprehensive so I added like 2 spoons of water.
    I dont have an oven so I made this in an instant pot for 30 mins initially. but the knife was sticky. so I kept putting it back for 10 mins. yet after an hour, the batter is still too mushy, sticky and soft. I dont know where I went wrong. Can you please tell me what i did incorrectly? 🙁

    Reply

    1. Hi Anusha,

      Sorry to hear you were not able to make it work with all of those changes! I don’t think the pulp was the issue, maybe the bananas and water? Or the instant pot? Unfortunately I am not familiar with instant pot so I cannot make any recommendations there. But it does sound like the batter was too wet?

      Reply

  9. 5 stars
    Let me start out by saying, Thank you for sharing this recipe! I recently started juicing carrots and had the idea that I needed to create something with the leftover pulp (just too much to waste), so I went online and discovered this awesome recipe. My first time baking was over the weekend; they were delicious! #cupcakesarelife #happyhousehold #thankyou

    Reply

    1. So glad you liked it, thank you for sharing Paige! 🙂

      Reply

  10. 5 stars
    Just wondering if I can use millet flower with this recipie on the carrot muffins with the pulp, I can not do any flours nor grains that have lectins,also I did try to print this recipie can you please send to my email or a PDF , I am slowly wasting away from melnutrtion because of seveer gut issues, attoimune allergic to everything , I would really like to try this but some ingredients I can not do,thinking about also using zuccini , looks so yummy, thanks

    Reply

    1. Hello, Millet flour can be subbed in with the same amount replacing the flour. Zucchini pulp will work great with it as well. Hope you enjoy it.

      Reply