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Carrot Cake Cupcakes with Cream Cheese Yogurt Frosting

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

three cupcakes on a white plate next to carrot juice pulp

Servings:

20 cupcakes

Ingredients

Cupcake Ingredients

flour (all purpose)1 1/4 cup 150 g
baking soda1 tsp 3.3 g
cinnamon1/2 tsp 1.7 g
nutmeg1/4 tsp 0.8 g
ginger (ground)1/4 tsp 0.8 g
salt (kosher)1/4 tsp 0.8 g
brown sugar1 cup 120 g
carrot juice pulp1 1/2 cups 180 g a carrot blend will also work
vegetable oil1/4 cup 30 g
apple sauce1/2 cup 122 g
vanilla extract1/2 tsp 2.5 g
eggs2 whole

Frosting Ingredients

cream cheese1 1/4 cup 284 g
yogurt1/3 cup 85 g
coconut milk1/3 cup 85 g

Directions

To Make Frosting

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

To Make 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 🙂

All juice recipes developed on the Goodnature Hummingbird cold press juicer. Learn more at goodnature.com/hummingbird.