Ingredients
- 1 oz white chocolate
- 4 oz cream cheese
- 1/4 cup unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp orange extract
- 2 cups powdered sugar
- 1 tbsp heavy cream
- 2 eggs
- 1 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups shredded carrots
- 1/2 cup crushed pineapple
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup chopped walnuts
Steps
- Heat the oven to 350 F and line 18 muffin cups with paper liners.
- Melt the white chocolate in a small bowl, then cool it slightly.
- Whisk the eggs, sugars, oil, and vanilla in a large bowl, then stir in the carrots and pineapple.
- Mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and walnuts in another bowl, then fold them into the wet mixture.
- Divide the batter among the cups and bake for 18 to 22 minutes, until a toothpick comes out clean.
- Beat the cream cheese, butter, melted chocolate, extracts, powdered sugar, and cream until smooth, then frost the cooled cupcakes.
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