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!
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