Carrot-Blueberry Cupcakes With Orange Zest Cream Cheese Frosting

Share Recipe


The pops of blueberry in each bite of these cupcakes put a spin on your classic carrot cake!


    For The Batter:

  • 1¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup olive oil
  • 1 cup coconut sugar
  • 2 large eggs, or two flax eggs if vegan
  • ½ cup unsweetened applesauce
  • ¾ cup carrots, shredded
  • 1 cup California Giant blueberries
  • For The Frosting:

  • Zest of 1 orange
  • 8 oz cream cheese or vegan cream cheese
  • ½ cup butter or vegan butter, room temp
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract, optional


      • Start by preheating your oven to 350F and line a muffin or cupcake tin with cupcake liners. In a small bowl, mix together all the dry ingredients - including the spices. In a larger bowl, stir in the wet ingredients and the carrots (not the blueberries).
      • Now slowly add the dry ingredients into the wet ingredients and whisk. Once the mixture has been evenly combined, gently fold in the blueberries - careful not to break them. Pop in the oven to bake for 17-20 minutes, or until the center is cooked through.
      • While the cupcakes cool, make the frosting by adding all the ingredients into a large mixing bowl. Use an electric whisk (or manually with a spatula) to beat the ingredients together. Once it is well combined and the cupcakes have cooled, frost each one evenly. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!