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Carrot Pineapple Cupcakes

Carrot pineapple cupcakes

Carrot Pineapple Cupcakes 

I love using my fresh vegetables from the garden.  Here in Colorado we have a very limited growing season.  It usually snows clear into May and a lot of years snow is here by September.  It seems that the carrots want to wait until September or October to be ready to harvest.  By this time of year it’s all about the pumpkins but my poor carrots want attention too!  So instead of pumpkin recipes I bring you carrots! Carrot Pineapple Cupcakes 😋  (And all the drama that came with!)

Carrot pineapple cupcakes

Carrot Pineapple Cupcakes 

I have been wanting to make a carrot pineapple cake for a while now but if you read my post Strawberry Pineapple Upside Down Cupcakes you will know the troubles I face with keeping Pineapple around.  It always disappears on me!

I have a recipe in the works for French Macarons coming soon and I made a butter cream frosting for them and froze the extras.  So for this recipe, I simply defrosted the butter cream and beat in cream cheese and orange food jel.  That’s my cream cheese frosting recipe!😀  I made this recipe and should have accounted for the high altitude of Colorado.  My cupcakes gave me a little sink hole in the middle so I decided to double decker them to fill that void!

I baked up a batch of mini cupcakes and honestly- I loved being able to just “pop” them in my mouth for a quick sample!  They were really yummy!


The next issue with these babies was apparently this is too full to fill the cupcakes!


I am not an expert at baking but 2/3 full is usually a great ratio to fill.  Not with these!  Most rose so much that they went over the top!  Especially the minis!😫

This wasn’t going to stop me!  I gently pryed them free!

After frosting with my cream cheese frosting I decided they needed one last touch…..toasted coconut!  One of my favorite sweets!  

Carrot pineapple cupcakes with cream cheese frosting and toasted coconut! Click To Tweet

Carrot pineapple cupcakes

Carrot Pineapple Cupcakes With Cream Cheese Frosting And Toasted Coconut 

The moral of my cupcake saga is don’t give up!  These turned out to be really tasty despite all the drama they gave me!

I hope you get a chance to try!


Thanks for reading!

Happy Blogging!

Click here to see where this post parties!

Carrot Pineapple Cupcakes
Carrot Pineapple Cupcakes With Cream Cheese Frosting And Toasted Coconut.
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For the frosting
  1. 1/2 cup butter, softened
  2. 3 Cups Powdered sugar
  3. 8 oz Cream cheese, softened
  4. 1 teaspoon pure vanilla extract
  5. 1 Tablespoon milk
  6. *optional- food coloring of your choice
For the cupcakes
  1. 2/3 cup Vegetable Oil
  2. 1 cup Granulated Sugar
  3. 2 eggs
  4. 1 teaspoon pure vanilla extract
  5. 1 1/2 cups Flour
  6. 1 teaspoon Baking Soda
  7. 2 teaspoons Baking Powder
  8. 1/2 teaspoon Salt
  9. 1 teaspoon Cinnamon
  10. 1 cup Carrots, finely grated
  11. 1 cup Crushed Pineapple, drained
For the topping
  1. Sweetened Shredded Coconut, toasted
For the frosting
  1. Mix the butter, sugar and powdered sugar until well blended. Add the food coloring of your choice or leave cream color.
For the Cake
  1. In a large bowl, mix the oil, sugar, vanilla and eggs until blended
  2. In a medium bowl, mix the flour, baking powder, baking soda, salt and cinnamon until blended
  3. Slowly add the flour mixture to the sugar mixture until all of the dry ingredients are incorporated
  4. Add the carrots and pineapples to the batter
  5. In well greased, or cupcakes lined cupcake pan fill each cup 1/2 full
  6. Bake at 375° for 15-20 minutes until toothpick comes out clean
  7. Let cool completely and frost with the butter cream frosting
  8. Sprinkle with toasted coconut
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24 thoughts on “Carrot Pineapple Cupcakes

  1. Hey Michelle! Your cupcakes are so pretty and very seasonal! They sound really delicious and are a wonderful contribution to FF! Thanks so much for sharing them with us! 😀

  2. Your Carrot -Pineapple Cupcakes look so moist and delicious, we will just love these and thanks so much for sharing them with us. Have a great week and come back to see us at Full Plate Thursday real soon!
    Miz Helen

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