Pineapple-Pecan Carrot Cupcakes

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Pineapple-Pecan Carrot Cupcakes
1 ½ cup pecans, finely ground
1 tsp baking powder
¼ tsp baking soda
dash salt
2 tsp cinnamon
¼ tsp nutmeg
2 eggs
4 oz-can crushed pineapple, drained
⅔ cup sugar
2 tbs vegetable oil
1 tsp vanilla extract
1 cup cooked carrots, mashed
4 oz cream cheese, softened
½ stick butter, softened
1 ½ tsp vanilla extract
3 cup powdered sugar
Preheat oven to 350 degrees.

In a bowl, combine pecans, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together eggs, crushed pineapple, sugar, vanilla, and oil. Pour into dry mixture and stir until well-combined.

Add in carrots and stir once more. Fill cupcake liners and bake for 20 minutes or until toothpick inserted comes out clean. For frosting, beat cream cheese, butter, and vanilla with an electric mixer until creamy and smooth.

Gradually add in powdered sugar until silky and completely combined. Pipe frosting onto cupcakes and serve! Makes 12 cupcakes

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