Rating: 4.5 stars
569 Ratings
  • 5 star values: 430
  • 4 star values: 115
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 1

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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cream Cheese Icing:
Carrot Cake:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

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  • 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.

Nutrition Facts

639 calories; protein 6g; carbohydrates 84.7g; fat 32.2g; cholesterol 76.2mg; sodium 317.4mg. Full Nutrition
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