Carrot Cupcakes with White Chocolate Cream Cheese Icing

SUBMITTED BY: BAKERAMA PHOTO BY: MAGDIEGO

"This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off."

PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 12 muffins

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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

READ REVIEWS (71)

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 9, 2005 by chefX39

As other reviewers stated these were indeed light and delicious. I made them twice, once as individual cupcakes put together as a birthday cake. And second time as carrot cake mummies for an adult halloween party. I used walnuts instead of pecans, and frosted with Cream Cheese Frosting II (one tsp of vanilla not 2) instead. Both times received rave reviews, and definitely no leftovers! They were still good after 3 days. Mine too yield 18 cupcakes instead of the 12 stated in the recipe.

30 users found this review helpful

Reviewed on Oct. 10, 2005 by Colleen K.

I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned out well, he loved them...I topped them with a few curls of shaved white chocolate for pizzaz! The only complaint I have is that the recipe for the icing makes a totally ridiculous amount of icing - a big waste of ingredients!! Next time I'd cut the icing recipe at least in half.

7 users found this review helpful