Peel and shred the carrots using a food processor, fine box grater, or sharp knife; chop into small pieces.

Roughly chop nuts and set aside.

Preheat oven to 350°F (175°C) and line a standard cupcake tray with liners.

Whisk together eggs, brown sugar, oil, sour cream, and pineapple until well combined.

Whisk together flour, baking powder, baking soda, salt, and cinnamon until uniform.

Add half the dry ingredients to the wet ingredients and whisk gently until just combined.

Fold in shredded carrots and remaining dry mix until no streaks of flour remain.

Fold in chopped pecans.

Fill each liner about ¾ full. Bake for 18–20 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.

Let cupcakes cool completely on a wire rack.

Lower oven to 320°F (162°C).

Pulse walnuts, flour, brown sugar, and salt in a food processor. Add butter and pulse until mixture resembles damp sand. Spread on a baking sheet and bake for 20 minutes until golden, stirring halfway.

Cool completely.

Whip cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth.

Pour in cold heavy cream and whip until thick and mixture holds stiff peaks.

Frost each cupcake, swirl inward to create a shallow crater, and press cooled crumble onto the frosting sides.

Chill for at least 30 minutes before serving.