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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Rated as 4.69 out of 5 Stars

"This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off."
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1 h 55 m servings 639 cals
Original recipe yields 12 servings (12 muffins)


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  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 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.

Nutrition Facts

Per Serving: 639 calories; 32.2 g fat; 84.7 g carbohydrates; 6 g protein; 76 mg cholesterol; 317 mg sodium. Full nutrition

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Most helpful positive review

I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned out well, he loved them...I topped them with a few curls of shaved white chocolate for pizzaz! The ...

Most helpful critical review

These were very tasty but flat as pancakes! Maybe because the recipe doesn't call for baking powder?? Not sure....will try again with baking powder as well as baking soda.......

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I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned out well, he loved them...I topped them with a few curls of shaved white chocolate for pizzaz! The ...

This recipe was fabulous!! I doubled the cupcake recipe and kept the frosting recipe as is and had just the right amount of frosting. I found that once the frosting was on the cupcakes the ora...

I once again made these cupcakes this time for a summer Sunday evening BBQ. Made with the frosting from Carrot Cake III. Once again received rave reviews and many comments that they are deliciou...

These were exactly like my grandma's carrot cake she used to make. I changed it up a bit...1/2 apple sauce for 1/2 the oil, whole wheat flour, brown sugar for white. Super moist and tasty.

The cupcakes turned out excellent! People at work were practically fighting over them. I will concur with the other reviewers who said this recipe makes WAY TOO MUCH frosting. I doubled the b...

Two thumbs up! I cut the frosting recipe in half per the advice of another review, which is an excellent idea. On top of that, I modified to make a lower calorie frosting and cut the butter in...

These are SO good! Really decadent. (And I thought I "didn't like" carrot cake.) My daughter saw some beautiful carrot cupcakes w/cream cheese frosting at Trader Joe's and wanted to buy them; ...

This is an exceptional carrot cake cupcake recipe! The cupcakes are moist and full of flavor! I shreddded the carrots on the fine side of my shredder. As for the crushed pineapple, I wasn't s...

I only tried making the icing and it was the best tasting I've ever made. Delicious !!