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Carrot Cupcakes with White Chocolate Cream Cheese Frosting

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 18

INGREDIENTS

2 cups

Carrots

1/4 tsp

Ginger, ground

1/2 cup

Pineapple

2

Eggs

1 1/2 cups

All-purpose flour

1 1/4 tsp

Baking soda

1/3 cup

Brown sugar

1 1/2 tsp

Cinnamon, ground

1/2 tsp

Nutmeg, ground

1/4 tsp

Orange extract

2 cups

Powdered sugar

1/2 tsp

Salt

1 1/2 tsp

Vanilla

1 oz

White chocolate

1 cup

White sugar

1/2 cup

Vegetable oil

1 cup

Walnuts

1/4 cup

Butter, unsalted

4 oz

Cream cheese

1 tbsp

Heavy cream