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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
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

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

Frosting Ingredients

  • cream cheese
    10 oz
  • yogurt
    3 oz
  • coconut milk
    3 oz
  • sugar
    2 oz

Directions

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.
  • 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.

6 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!

    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

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