Crushed pineapple, pecans, and grated carrots make these cupcakes super-moist with a crave-able texture. Homemade cream cheese frosting is a must for this classic!
I had no plans to make another version of carrot cake this year. I’d already baked a rabbit-shaped carrot sheet cake just before Easter, so I’d already crossed it off my spring baking checklist. But then I received the most beautiful bunch of organic rainbow carrots in my produce delivery box. I subscribe to a service that ships imperfect organic fruits and vegetables, and I have yet to receive something that looks anything less than scrumptious. It’s really been nice during this time at home to have fresh vegetables. It’s the first thing we run out of, and getting a shipment every two weeks keeps us eating well.
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