Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, cumin and salt. In a large bowl, whisk the buttermilk, oil, carrots, orange zest and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
Divide the batter among the liners (fill about three-quarters). Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.