carrot-pineapple cupcakes with cream cheese frosting
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
  • 2 teaspoons vanilla
  • 1½ cup neutral oil
  • 2 cups sugar
  • 4 large eggs
  • 2¼ cups flour (white or whole-wheat pastry work equally well)
  • 2 teaspoons cinnamon
  • ½ teaspoon powdered ginger
  • ⅛ teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded carrots
  • 2 cups flaked unsweetened coconut (large flake works here too, if you want a chewier texture of the cake)
  • 1 cup chopped walnuts
  • 1 cup crushed pineapple with juice
  • Cream cheese frosting (see my posts on the recent coconut cake or on the banana bread pudding for two versions)
  1. Preheat oven for 350 degrees F.
  2. Cream together vanilla, oil, sugar, and eggs in a large bowl.
  3. In a separate bowl, sift together flour, cinnamon, ginger, nutmeg, baking soda, and salt.
  4. Add dry mixture slowly (in about three parts) to wet mixture, mixing to combine.
  5. Add carrots, coconut, walnuts, and pineapple to above mixture.
  6. Pour into one 9x13-inch pan AND a cupcake liner lined 12-well muffin tin.
  7. Bake cupcakes for 20-30 min, when a cake tester comes out clean. The 9x13-inch cake, bake for 40 to 60 minutes.
  8. Frost with cream cheese frosting. Remember my coconut cake post? Make that cream cheese frosting, and you'll have enough for both for sure.
Recipe by story of a kitchen at