Pineapple Carrot Cake Cupcakes are a classic Spring recipe. We're making these healthy by using whole clean ingredients like almond flour and maple syrup. We're also adding sweet juicy pineapples, because pineapples and carrot cake belong together forever. 

If you don't think carrots belong in desserts, you've obviously never had an insanely delicious carrot cake cupcake. This recipe will surely change your mind.

I'm warning you, one bite out of these and you'll be wanting to eat the entire tray yourself - so make sure to make these when you have family and friends over so that you can share and aren't tempted to eat the entire tray on your own (guilty). Haha.

The pineapple carrot cake cupcake base is delicious for sure, but the real "cherry" on top is the creamy mouth-watering pineapple cashew-based frosting. Yum. So Yum.

These healthy pineapple carrot cake cupcakes are:

• entirely vegan
• paleo approved
• gluten free
• refined sugar free
• insanely delicious

What you'll need for the pineapple carrot cake cupcakes:

• Almond Flour: To keep these gluten-free we're using my favorite GF flour - almond flour - made from blanched (skins removed) almonds. This flour results in the fluffiest and most delicious gf baked goods. The brand I always use is Terra Soul Almond Flour - which you can get off of Amazon.
• Tapioca Flour: Don't skip the tapioca. Since this is a gluten free recipe, we need the tapioca to bind with the almond flour to make a delicious fluffy cupcake. I purchase the Arrowhead Mills Tapioca Flour from Amazon which is much more affordable than buying it in store. It comes in a six-pack, but if you do a lot of vegan/paleo/gluten free cooking you're most likely going to end up using them all up eventually.
• Flax Eggs: In order to keep these vegan, we're using flax eggs which is simply 1 tablespoon flax meal (ground flax seeds) plus 3 tablespoons water. Let it sit for 2 to 3 minutes to allow it to thicken.
• Maple Syrup: My favorite unrefined natural sweetness of choice lately. I buy this one from Amazon.
• Shredded Carrots: I use baby carrots and shred them using my food processor's shredding blade. You can also use a hand-held shredder but I find that much more difficult to do.
• Pineapple Chunks: I like to use fresh pineapple but canned pineapple will work too - just try to find one that isn't soaked in juice or has added sugars.
• Apple Cider Vinegar: to add just a hint of flavor but also to react with baking soda (baking soda needs an acid to react).
• Vanilla extract, cinnamon powder, nutmeg powder, and ginger powder: These flavors combined are going to ELEVATE your carrot cake cupcake game. Obviously I recommend that you add all of these but if you're missing one or two it won't break the recipe.
• Baking soda + baking powder: Can't leave our leavening agents out (no pun intended). Always check the expiration dates on your baking powder and soda - expired powder is not effective and won't create rise.

What you'll need for the pineapple cashew frosting:

• Soaked cashews: Usually, when using a strong blender like a vitamix, it is not required to soak cashews for smooth consistency. However my one exception to this rule is when it comes to cupcake frostings/icings. The thing is, you want to use as little liquid/water as possible when making your icing/frostings and the only way to do that and ALSO achieve a super smooth consistency is to soak your cashews - preferably over night for about 8 to 10 hours.
• Pineapple chunks: Because we can't have a pineapple frosting without pineapples.
• Maple syrup: for that sweet sweet goodness
• Medjool Date: just one little date for sweetness and also texture
• Coconut Oil: to help the frosting thicken up
• Vanilla extract: for yummy yummy flavor.

Want to see more vegan cupcake recipes?

chocolate cupcakes with matcha frosting

cardamom cupcake with mango + date filling/frosting