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5 from 1 vote

Carrot Cake Cupcakes + Pineapple Cream Cheese Frosting

The Carrot Cake recipe comes from Elana's Pantry. The only thing I change is to add ¼ cup of shredded, unsweetened coconut to the recipe. This is completely optional. The frosting is a healthy substitute for processed-sugar-laden traditional cream cheese frosting. Partially over-dried pineapple and a small drizzle of honey add plenty of sweetness!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American

Ingredients

  • 12 oz reduced fat cream cheese
  • 1 1/2 cups sliced fresh pineapple (I've also used canned - just rinse well!)
  • 2 tablespoons honey
  • 1 tablespoon butter

Instructions

  • First, lightly crush the pineapple in a food processor (or just cut into small, thin pieces). Add the pineapple to a baking sheet, and bake at 275 degrees f for 45 minutes.
  • Place room-temperature cream cheese, honey, and butter to food processor. Process until smooth and fluffy. Add pineapple, and pulse until mixed in well.
  • Use as a frosting for carrot cake, cupcakes, or as a sweet topping for bagels or graham crackers.

Notes

When I've forgotten to add it to my carrot cake, I have also added ⅓ cup of coconut into this frosting. Very good addition!
If you'd prefer a sweeter frosting, a few more Tbls. of honey will not thin it out too much