• Start the baking by preheating the oven to 350 degrees F.
• Grease a (12's) muffin tin with cooking spray (grease well).
• Cream the butter and brown sugar until creamy in a big bowl,
• Add the eggs to the butter mixture one at a time, then stir in the crushed pineapple and grated carrots.
• Combine the flour, baking powder, baking soda, salt, and cinnamon; stir that into the carrot mixture.
• Fill the muffin tins to about half full with the cookie batter.
• Bake for about 17 minutes in the preheated oven or until the cookie cups are set.
• Make an indentation in cookie cups while still hot with the back of a tablespoon or cookie scoop (this step is pictured above). This indentation is where you will put the frosting into.
• Before removing it from the pan, allow the cookie cups to cool completely. They should come out easily by just pulling them out with your fingers or using a knife to help pop them out.
• Pipe cream cheese frosting into the cup starting from the indention and mound it on top to your preference.
• Top with crushed walnuts, if desired.

Frosting

• Beat whipping cream until stiff peaks form in a large mixing bowl; set aside.
• Meanwhile, combine cream cheese, sugar, salt, and vanilla in a large bowl, and beat until smooth.
• Fold it into your whipped cream.
• Transfer it to a piping bag until ready to use.