Carrot Pineapple Cupcakes

Chef

Cookbook

Honey & Oats

Published by Sasquatch

View

This image courtesy of Charity Burggraaf

Editor's Note: Carrot Pineapple Cupcakes are a unique take on cupcake recipes that you won't soon forget. While it might sound like a strange combination at first, carrot cake cupcakes are delicious, and the addition of the pineapple gives them a lightly tropical flavor that perfectly complements the carrot cake. If you're looking for cupcake ideas that your guests haven't seen before, you can't miss with these fruity, flavorful cupcakes.

These cupcakes are mode with juicy, sweet pineapple and crunchy, buttery macadamia nuts, giving them a slightly tropical twist. I recommend frosting these with Vanilla Maple Frosting; note that you’ll need to halve the frosting recipe (or double the cupcakes).

Makes10 cupcakes

Cooking MethodBaking

CostModerate

Easy

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe CourseDessert, Snack

Dietary ConsiderationPeanut Free, Soy Free, Vegetarian

EquipmentElectric Mixer

MealSnack, Tea

Taste and TextureFruity, Nutty, Spiced

Type of DishCake, Dessert

Ingredients

1½ cups grated carrots
1½ cup chopped macadamia nuts
1 cup chopped fresh or canned pineapple
1¾ cups light spelt flour, or 1 cup light spelt flour and ¾ cup einkorn flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
2/3 cup coconut palm sugar
2 teaspoons pure vanilla extract
¼ cup light olive oil
2 large eggs

Instructions

Preheat the oven to 350 degrees F. Line 10 cupcake cups with foil or paper liners.
In a medium bowl, combine the carrots, nuts, and pineapple. In a separate medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut palm sugar, vanilla, and oil on medium speed. Add eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the carrot mixture in 2 additions, mixing until just combined.
Spoon the batter into the prepared cups and bake until a wooden toothpick inserted into the center of the cake comes out clean, about 17 minutes. Remove to a wire rack to cool completely before frosting.