Recipe Carrot Cupcakes with White Chocolate Cream Cheese Icing (Cake)

Required Ingredients:

• 2 ounces white chocolate
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
•  
• 2 eggs, lightly beaten
• 1 1/8 cups white sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup chopped walnuts

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 12 muffin cups.
• In small saucepan, melt white chocolate over low heat.
• Stir until smooth, and allow to cool to room temperature.
• In a bowl, beat together the cream cheese and butter until smooth.
• Mix in white chocolate, 1 teaspoon vanilla, and orange extract.
• Gradually beat in the confectioners' sugar until the mixture is fluffy.
• Mix in heavy cream.
• 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.
• 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.

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