Preheat oven to 350F and line a 12 cup cupcake tin with cupcake liners.

Grate carrots in a food processor or with a box grater. Set aside.

In a large bowl, whisk together all of the dry ingredients. Set aside.

Place all of the wet ingredients except for the carrots and pineapple in the bowl of a stand mixer with the paddle attachment. Blend well until everything is well combined and creamy. Add the dry ingredients and blend to form the batter. Add the grated carrots and pineapple and blend until combined.

Spoon batter into the cupcake liners, filling the 3/4 full.

Bake in the oven for 20-23 minutes or until a toothpick inserted in the middle comes out clean. Let it cool for 5 minutes in the pan and then transfer to a cooling rack to cool completely.

Once the cupcakes are completely cooled, make the frosting by adding the cream cheese, butter, and icing sugar to a food processor with the paddle attachment. Blend on medium speed until it is light and fluffy Slowly add a little milk (1 tablespoon at a time) and blend. If needed, add a little more milk to reach the desired consistency. Pipe the icing on the cupcakes and top with chopped pecans.