Perfect Pineapple-Pecan Carrot Cupcakes

Perfect Pineapple-Pecan Carrot Cupcakes


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This carrot cake recipe goes above and beyond to incorporate delicious fall flavors. Enjoy the traditional vanilla and cinnamon notes while being surprised with how well pineapple and pecans blend into the mix!

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

12 cupcakes


  • 1 ½ C. pecans, finely ground
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • Dash salt
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2 eggs
  • 1 (4 oz.) can crushed pineapple, drained
  • ⅔ C. sugar
  • 2 T. vegetable oil
  • 1 tsp. vanilla extract
  • 1 C. carrots, peeled and finely grated
  • 4 oz. cream cheese, softened
  • ½ stick butter, softened
  • 1 ½ tsp. vanilla extract
  • 3 C. powdered sugar

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Preheat oven to 350 degrees. In a bowl, combine pecans, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together eggs, crushed pineapple, sugar, vanilla, and oil. Pour into dry mixture and stir until well-combined. Add in carrots and stir once more. Fill your cupcake liners and bake for 20 minutes or until toothpick inserted comes out clean. For your frosting, beat cream cheese, butter, and vanilla with an electric mixer until creamy and smooth. Gradually add in powdered sugar until silky and completely combined. Pipe frosting onto cupcakes and serve!

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