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Gigi's carrot cupcakes are a tribute to a mom's famous carrot cake, rebuilt with almond flour and fruit-sweetened only. The secret weapon is crushed pineapple — it sweetens the crumb and keeps every bite astonishingly moist. Healthy enough for breakfast, rich enough for a birthday.
Pro Tips
- Strain the crushed pineapple thoroughly — extra juice is the fastest way to end up with gummy, sunken cupcakes.
- Dice the dates finely so they cream into the oil and eggs smoothly instead of leaving sticky chunks.
- Fold the pineapple, carrots, raisins and walnuts in gently at the end so the batter stays light.
- Fill greased or lined cups ¾ full (about ¼ cup of batter) and bake 20-25 minutes at 350 degrees.
- Store them chilled for a week or more — the pineapple and carrots keep the crumb moist right through.
Frequently Asked Questions
Why is there pineapple in carrot cupcakes?
It's the family secret — crushed pineapple sweetens the cupcakes naturally and gives the crumb its famously moist texture, without any refined sugar.
Are the raisins and walnuts required?
Both are optional. The cupcakes are delicious plain, but the raisins add chew and the walnuts add crunch if you want them.
How should I store them?
Chilled, in a sealed container, for a week or more. They're lovely cold or brought back to room temperature first.
What frosting goes best on these?
Creamy Not Cheese Frosting turns them into a proper birthday treat, but they're moist enough to eat plain with a cup of coffee.
Recipe Card
Ingredients
Method
- 1.
- Mix together flour, soda, salt, nutmeg, and cinnamon.
- 2. In separate bowl cream together dates, oil, eggs, and vanilla using electric mixer or stand mixer.
- 3.
- Add dry ingredients to wet and mix until combined.
- 4.
- Fold in pineapple, carrots, raisins, and walnuts.
- 5. Distribute mixture into greased or lined muffin tin until ¾ full (about ¼ cup).
- 6.
- Bake at 350 degrees for 20-25 minutes for muffins.
- 7. Store chilled for a week or more.
