Orange-Zested Carrot Cupcakes with Cashew Cream Icing

by | Updated: December 3rd, 2016

If I have anything to say about it, carrot and orange will become a combination as popular as peanut butter and jelly. I love luscious carrot cake with subtle hints of citrus, so these Orange-Zested Carrot Cupcakes celebrate that duo but are still simple enough for anyone to make. Sweet and silky Vanilla Maple Cashew Cream tops it off for a completely delicious and guilt-free vegan dessert.

Orange Carrot Cupcakes Recipe

Orange-Zested Carrot Cupcakes with Cashew Cream Icing

Makes 24 cupcakes


2 cups almond flour
1-1/2 cups coconut sugar
3 cups finely shredded carrots
2 tbsp orange zest
2 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
Pinch of salt
1 cup almond milk
3 tsp apple cider vinegar

Vanilla Maple Cashew Creme Icing
2 cups cashews (soaked overnight)
1/2 cup maple syrup
1/4 cup almond milk
1/2 tsp vanilla extract
orange zest, as topping

Cupcake Directions:

  1. Preheat oven to 350 F. Line a 24-cup cupcake pan (or two 12-cup pans) with paper liners.
  2. In a medium bowl, mix together almond milk and apple cider vinegar.
  3. In a different bowl, mix together all remaining ingredients except carrots. Pour the wet ingredients into the dry and continue to mix until fully combined. Fold in carrots.
  4. Spoon batter into liners, filling about 2/3 of the way.
  5. Cook for 22-26 minutes, or until cooked through and the edges are golden.

Cashew Creme Icing Directions:

  1. Add soaked cashews, maple syrup, almond milk and vanilla extract to a high-speed blender and blend until smooth.
  2. Spoon mixture onto each cupcake.
  3. Top with orange zest.
  4. Refrigerate or freeze leftover in an airtight container.