• Ingredients
  • 2 ounces white chocolate
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 4 cups confectioners' sugar
  • 2 tablespoons heavy cream
  •  
  • 2 eggs, lightly beaten
  • 1 1/8 cups white sugar
  • 1/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1/2 cup crushed pineapple
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup chopped walnuts

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
  • Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Nutritional Information

Amount Per Serving  Calories: 639 | Total Fat: 32.2g | Cholesterol: 80mg Powered by ESHA Nutrient Database Nutritional Information Carrot Cupcakes with White Chocolate Cream Cheese Icing Servings Per Recipe: 12 Amount Per Serving Calories: 639

  • Total Fat: 32.2g
  • Cholesterol: 80mg
  • Sodium: 317mg
  • Total Carbs: 84.7g
  •     Dietary Fiber: 1.8g
  • Protein: 6g