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Carrot and pineapple cupcakes with cream cheese frosting

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After a crowd-pleaser at your next afternoon tea? Whip up these carrot and pineapple cupcakes with cream cheese frosting for a treat that’s out of this world. Topped with pecans for added crunch, you won't be able to stop at just one!

  • Makes12
  • Cook time25 minutes
  • Prep time15 minutes
Carrot and pineapple cupcakes with cream cheese frosting


  • 1 cup (150g) self-raising flour
  • ½ cup (75g) plain flour
  • 1 cup (220g) raw sugar
  • ½ tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 150ml vegetable oil
  • 2 Coles Brand RSPCA Free Range Eggs
  • 1 tsp vanilla essence
  • ½ cup (60g) chopped pecans
  • 2 (200g) carrots, grated
  • 225g can crushed pineapple, drained
  • 250g block Philadelphia Cream Cheese, softened
  • 1 lemon, finely grated zest
  • ½ cup (80g) icing sugar mixture, sifted
  • 12 whole pecans, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a 12-hole 1/3 cup (80ml) capacity muffin tin with paper cases.
  2. Step 2

    Sift flours into a bowl. Add sugar, bicarb soda and cinnamon, and stir to combine. Combine vegetable oil, eggs and vanilla in a jug. Pour into the dry ingredients and stir until just combined. Gently fold in nuts, carrot and pineapple.

  3. Step 3

    Spoon mixture into prepared cases. Bake for 20-25 mins or until a skewer inserted into the centres of the cupcakes comes out clean. Place on a wire rack to cool.
  4. Step 4

    Beat cream cheese and lemon zest in a bowl. Add icing sugar. Beat until smooth. Spread cupcakes with icing and top with pecans.