Carrot Pineapple Cupcakes Recipe

Name: Carrot Pineapple Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups grated carrots; 1 1/2 cup chopped macadamia nuts; 1 cup chopped fresh or canned pineapple; 1 3/4 cups light spelt flour, or 1 cup light spelt flour and 3/4 cup einkorn flour; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 2/3 cup coconut palm sugar; 2 teaspoons pure vanilla extract; 1/4 cup light olive oil; 2 large eggs

Servings: persons

1 1/2 cups grated carrots
1 1/2 cup chopped macadamia nuts
1 cup chopped fresh or canned pineapple
1 3/4 cups light spelt flour, or 1 cup light spelt flour and 3/4 cup einkorn flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup coconut palm sugar
2 teaspoons pure vanilla extract
1/4 cup light olive oil
2 large eggs

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.
3
In a separate medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
4
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.
5
Add eggs one at a time, beating well after each addition.
6
Add the dry ingredients alternately with the carrot mixture in 2 additions, mixing until just combined.
7
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.
8
Remove to a wire rack to cool completely before frosting.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups grated carrots, 1 1/2 cup chopped macadamia nuts, 1 cup chopped fresh or canned pineapple, 1 3/4 cups light spelt flour, or 1 cup light spelt flour and 3/4 cup einkorn flour, and more.

Yes, Carrot Pineapple Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pineapple Cupcakes

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