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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 498.0
  • Total Fat: 24.5 g
  • Cholesterol: 56.2 mg
  • Sodium: 289.2 mg
  • Total Carbs: 64.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.3 g

View full nutritional breakdown of Carrot Cupcakes with White Chocolate Cream Cheese Icing calories by ingredient
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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Submitted by: CPOST90

Introduction

Carrot Cupcakes with White Chocolate Cream Cheese Icing recipe from AllRecipes.com Carrot Cupcakes with White Chocolate Cream Cheese Icing recipe from AllRecipes.com
Number of Servings: 12

Ingredients

    White Chocolate Cream Cheese Icing

    2 oz white chocolate
    4 oz cream cheese, softened
    1/4 cup unsalted butter, softened
    1/2 tsp vanilla extract
    1 tbsp grated orange zest
    2 cups icing sugar
    1 tbsp heavy cream


    Carrot Cake

    2 eggs, lightly beaten
    1 1/8 cups 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

Tips

Cut icing ingredients by half - original recipe makes a lot!


Directions

1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

2) In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.

3) In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange zest (or 1/2 tsp orange extract). Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.

4) 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.

5) 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.

Serving Size: Makes 12 Cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user CPOST90.






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