Carrot pineapple cupcakes recipe

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These cupcakes are made with juicy, sweet pineapple and crunchy, buttery macadamia nuts, giving them a slightly tropical twist.

  • Yield: 10 cupcakes


  • 1½ cups grated carrots
  • ½ 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
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ⅔ cup coconut palm sugar
  • 2 teaspoons pure vanilla extract
  • ⅓ cup light olive oil
  • 2 large eggs
How to Make It
  1. Preheat the oven to 350 degrees F. Line 10 cupcake cups with foil or paper liners.
  2. 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.
  3. 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.

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