Go Back

Pecan-Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting

Servings 12 cupcakes


For Cupcakes:

  • 3/4 cup finely ground pecans about a scant 1 cup pecan halves
  • 3/4 cup finely ground Breton Gluten Free Original with flax crackers about 12 crackers
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 large eggs
  • 4 ounces drained crushed pineapple
  • 2/3 cup sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla paste
  • 1 1/4 cups peeled and grated carrots about 3 carrots

For Frosting:

  • 4 ounces softened cream cheese
  • 1/4 cup softened butter
  • 1 teaspoon vanilla paste or extract
  • 3 cups powdered sugar


To make Cupcakes:

  • Preheat oven to 350°.
  • Combine finely ground pecans, crackers, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Combine eggs, pineapple, sugar, oil, and vanilla paste. Add egg mixture to pecan mixture and stir until well-combined. Stir in carrots.
  • Divide mixture evenly among 12 cupcake liners in a muffin tin. Bake at 350° for 20-23 minutes or until pick inserted in the center comes out clean.

To make Frosting:

  • Combine cream cheese, butter and vanilla paste with an electric mixer; beat until smooth. Add powdered sugar and beat until smooth. Pipe or spread onto cupcakes.
  • Top with carrots curls, if desired.