Close
Ingredients
| eggs: 2 |
| granulated sugar: 1 1/8 cups |
| light brown sugar (packed): 1/3 cup |
| vegetable oil: 1/4 cup |
| sweetened applesauce: 1/2 cup |
| vanilla extract: 1 tsp |
| carrots (grated): 2 1/2 cups |
| crushed pineapple: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 1/4 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground ginger: 1/4 tsp |
| walnuts (chopped): 1 cup |
| white chocolate: 1 oz |
| cream cheese: 1/2 8oz package (softened) |
| unsalted butter: 1/4 cup (softened) |
| vanilla extract: 1/2 tsp |
| orange extract: 1/4 tsp |
| powdered sugar (unsifted): 2 cups |
| heavy whipping cream (fluid): 1 Tbl |
Carrot Cake Cupcakes With White Chocolate Cream Cheese Frosting
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Carrot Cake:.
- Preheat oven to 350 degrees F.
- Line 12 muffin cups with paper liners (I like the foil liners!).
- Beat together the eggs, white sugar, and brown sugar in a bowl.
- Mix in the vegetable oil, apple sauce, 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.
- Frosting:.
- 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, vanilla extract, and orange extract.
- Gradually beat in the confectioners' sugar until the mixture is fluffy.
- Mix in heavy cream.