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CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING Recipe

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A MOIST AND SPICY CARROT CAKE CUPCAKE TOPPED WITH A CREAM CHEESE FROSTING FLAVORED WITH A HINT OF WHITE CHOCOLATE AND ORANGE.

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $1.44 view details
  • CAKE INGREDIENTS:
  • 2 ORGANIC EGGS, LIGHTLY BEATEN
  • 1 1/8 CUPS ORGANIC WHITE SUGAR
  • 1/3 CUP ORGANIC BROWN SUGAR
  • 1/2 CUP ORGANIC VEGETABLE OIL
  • 1 TEASPOON ORGANIC VANILLA EXTRACT
  • 2 CUPS ORGANIC SHREDDED CARROTS
  • 1 /2 CUP ORGANIC CRUSHED PINEAPPLE
  • 1 1/2 CUPS ORGANIC GLUTEN FREE ALL PURPOSE FLOUR
  • 1 1/4 TEASPOONS BAKING SODA
  • 1 TEASPOON GLUTEN FREE XANTHAN GUM
  • 1/2 TEASPOON SALT
  • 1 1/2 TEASPOON ORGANIC GROUND CINNAMON
  • 1/2 TEASPOON ORGANIC GROUND NUTMEG
  • 1/4 TEASPOON ORGANIC GROUND GINGER
  • 1 CUP ORGANIC CHOPPED WALNUTS
  • INGREDIENTS FOR FROSTING:
  • 2 OUNCES ORGANIC WHITE CHOCOLATE
  • 1 (8 OUNCE) PKG. ORGANIC CREAM CHEESE, SOFTENED
  • 1/2 CUP ORGANIC BUTTER, SOFTENED
  • 1 TEASPOON ORGANIC VANILLA EXTRACT
  • 1/2 TEASPOON ORANGE EXTRACT (IF AVAILABLE)
  • 4 CUPS ORGANIC CONFECTIONERS SUGAR
  • 2 TABLESPOONS ORGANIC HEAVY CREAM OR MILK

Directions

  1. PREHEAT OVEN TO 350 DEGREES F.
  2. LIGHTLY GREASE 12 MUFFIN CUPS
  3. BEAT TOGETHER THE EGGS, WHITE SUGAR & BROWN SUGAR IN A BOWL AND MIX IN THE OIL AND VANILLA. FOLD IN CARROTS AND PINEAPPLE.
  4. IN A SEPARATE BOWL, MIX THE FLOUR, BAKING SODA, SALT, CINNAMON, NUTMEG, AND GINGER.
  5. ADD FLOUR MIXTURE INTO THE EGG, SUGAR AND CARROT MIXTURE AND BEAT UNTIL THOROUGHLY MIXED.
  6. FILL THE MUFFIN CUPS.
  7. BAKE 25 MINUTES AT 350 DEGREES.
  8. FROST WITH THE ORGANIC WHITE CHOCOLATE CREAM CHEESE ICING WHEN COOL.
  9. NOTE: SEE RECIPE DIRECTIONS BELOW FOR ICING RECIPE.
  10. IN SMALL SAUCEPAN, MELT WHITE CHOCOLATE OVER LOW HEAT. STIR UNTIL SMOOTH, AND ALLOW TO COOL TO ROOM TEMPERATURE.
  11. IN A BOWL, BEAT TOGETHER THE CREAM CHEESE AND BUTTER UNTIL SMOOTH. MIX IN THE CONFECTIONERS SUGAR UNTIL THE MIXTURE IS FLUFFY. MIX IN HEAVY CREAM OR MILK.
  12. FROST THE CUPCAKES.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 215g
Recipe makes 12 servings
Calories 841  
Calories from Fat 302 36%
Total Fat 34.41g 43%
Saturated Fat 11.96g 48%
Trans Fat 0.23g  
Cholesterol 77mg 26%
Sodium 661mg 28%
Potassium 186mg 5%
Total Carbs 132.5g 35%
Dietary Fiber 1.6g 5%
Sugars 96.21g 64%
Protein 5.27g 8%

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