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Carrot Cake Cupcakes with Cream Cheese Yogurt Frosting

Juice Pulp Carrot Cake Recipe Juicing Blog

Carrot Cake Cupcakes with Cream Cheese Yogurt Frosting


Carrot Cake Cupcakes with Cream Cheese Yogurt Frosting

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

Yield 20 cupcakes
Yield and calories may vary depending on produce used and method of extraction.
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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


Cupcake Ingredients

  • flour
    1 1/4 cup
    (all purpose)
  • baking soda
    1 tsp
  • cinnamon
    1/2 tsp
  • nutmeg
    1/4 tsp
  • ginger
    1/4 tsp
  • salt
    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

Frosting Ingredients

  • cream cheese
    8 oz
  • yogurt
    4 oz
  • coconut milk
    4 oz
  • sugar
    2 oz


For Frosting

  1. Mix all ingredients with a whisk until smooth, reserve.

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.

2 Responses

  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!


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


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