Moist and fluffy carrot & orange cupcakes with a hint of spice and lots of juicy raisins. All topped off with a zesty cream cheese frosting and orange wedges.

Carrot and Orange Cupcakes

Moist and fluffy carrot and orange cupcakes with a hint of spice and lots of juicy raisins. All topped off with a zesty cream cheese frosting and orange wedges.
Course Cakes
Cuisine American
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 12 cupcakes
Author Nicky Corbishley



  • 90 ml orange juice
  • 113 g raisins
  • 230 g plain/all-purpose flour (you can replace with whole wheat flour if preferred)
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 ½ tsp mixed spice or pumpkin pie spice
  • 1/4 tsp salt
  • 2 large eggs mixed with a fork
  • 150 g light brown sugar
  • 120 ml coconut oil (melted) or vegetable oil
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 195 g peeled and grated carrots (about 3 medium carrots)


  • 195 g butter, softened
  • 300 g cream cheese
  • 150 g powdered/icing sugar, sifted
  • 1 tsp vanilla extract
  • Zest of 1 orange chopped very finely (so it won’t clog up the piping bag)
  • Slices of orange


  • Place the orange juice and raisins in a small bowl and leave them to soak for 1-2 hours (up to overnight).
  • Preheat oven to 425f (220c). Line a 12-hole muffin tray with cupcake cases.
  • In a large bowl add the flour, baking soda, cinnamon, pumpkin pie spice mix, and salt. Give them a mix to combine.
  • Now add in the eggs, sugar, coconut oil, orange zest, vanilla extract, grated carrots and the raisins in orange juice (add the orange juice in too). Stir everything together using a wooden spoon until just combined.
  • Divide the cake mix between the cupcake cases and place in the oven. Cook for 5 minutes, then turn the oven down to 350f (180c) and cook for a further 15-17 minutes. You can check the cupcakes are done by inserting a toothpick. If it comes out clean, they’re done.
  • Place the cupcakes on a rack to cool completely.
  • Make the frosting by beating the butter in a mixer or with a whisk until soft. Add in the cream cheese, powdered sugar and vanilla extract and beat until soft and creamy, then stir in the orange zest.
  • Spoon the frosting into a piping bag with a wide, plain nozzle. Pipe the frosting onto the cupcakes, starting from the outside and working towards the centre. Top each cupcake with a small wedge of orange and serve!


These cupcakes are best eaten on the day they’re made. However, they will keep in the fridge in a sealed container for 1-2 days. Take out of the fridge an hour before serving (they’re quite firm if eaten straight from the fridge).
Nutritional Information is per cupcake.

Nutritional Information

Calories: 496kcal | Carbohydrates: 48g | Protein: 4g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 89mg | Sodium: 430mg | Potassium: 227mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3510IU | Vitamin C: 5.2mg | Calcium: 57mg | Iron: 1.4mg
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