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Carrot Cupcakes with White Chocolate Cream Cheese Icing

BAKERAMA
  • 115 minutes
  • Serves 12

INGREDIENTS

Cream Cheese Icing:

2 oz

white chocolate

1 8 ounce package

cream cheese, softened

1/2 cup

unsalted butter, softened

1 tsp

vanilla extract

1/2 tsp

orange extract

4 cups

confectioners' sugar

2 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