Begin by peeling and shredding about two cups of fresh carrots, and chopping one cup of pecans or walnuts.

In a large mixing bowl, whisk together three large eggs, one cup of brown sugar, and one cup of neutral oil.

Beat in half a cup of sour cream and half a cup of mashed pineapple until smooth.

In a separate bowl, sift together two cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of ground cinnamon, and half a teaspoon of kosher salt.

Gently fold half of the dry ingredient mixture into the wet ingredients, then add the grated carrots and remaining dry mixture.

Fold in the chopped pecans or walnuts until evenly distributed.

Preheat your oven to 350°F (175°C) and prepare your cupcake tin with liners. Fill each liner three-quarters full with batter and bake for 18-20 minutes.

For the topping, combine half a cup of walnuts, a couple of tablespoons of flour, a quarter cup of brown sugar, and a pinch of salt in a food processor.

In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Mix in whipped cream until stiff peaks form.

Frost the cooled cupcakes with cream cheese frosting and sprinkle with walnut crumble.