Carrot Ginger Cupcakes

Servings 12 cupcakes



  • 1 1/2 cups Carrots peeled and shredded
  • 1 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup Sugar
  • 1 cup apple sauce
  • 1 tsp fresh orange zest grated
  • 1/4 cup canola oil
  • 2 Eggs
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts
  • 2 tsp fresh ginger peeled and grated

Cream Cheese Frosting

  • 1 stick Unsalted Butter softened
  • 12 ounces low-fat cream cheese softened
  • 1 tsp vanilla extract
  • 1 tsp ginger peeled and minced
  • 1 1/2 tsp orange zest
  • 1 1/2 cups powdered confectioners sugar



  • Preheat oven to 350 degrees F
  • Chop walnuts and over medium heat cook them in small skille, stirring frequently, until they start to brown.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon.
  • In mixing bowl add sugar, applesauce, vanilla extract and canola oil. Mix well, slowly add one egg at a time
  • Slowly add the flour mixture to the sugar mixture
  • Add grated carrots, orange zest, ginger and walnuts
  • Scoop the batter into a muffin tin. If you don't have paper liners just use baking spray. Fill each tin to 3/4 full.
  • Bake cupcakes for 18-20 minutes
  • Let cupcakes cool completely before putting icing on.


  • Using a mixer beat the butter and sugar until light and creamy
  • Add vanilla extract, orange zest and ginger and beat for another minute
  • Slowly add the confectioners sugar. If the frosting isn’t thick enough add some more sugar.
  • Place in fridge for an hour or two
  • Pipe in the frosting onto chilled cupcakes and enjoy
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