Recipes Desserts Cakes Cupcake Recipes Carrot Cupcakes with White Chocolate Cream Cheese Icing 4.8 (561) 453 Reviews 121 Photos These moist carrot cupcakes are easy to make from scratch with shredded carrots, pineapple, spices, and walnuts. A white chocolate cream cheese frosting adds the perfect amount of sweetness to these delicious treats! Submitted by BAKERAMA Updated on February 21, 2024 Save Rate Print Share Add Photo 121 121 121 121 Prep Time: 30 mins Cook Time: 25 mins Additional Time: 1 hr Total Time: 1 hr 55 mins Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Carrot Cake: 1 ⅛ cups white sugar ⅓ cup brown sugar 2 large eggs, lightly beaten ½ cup vegetable oil 1 teaspoon vanilla extract 2 cups shredded carrots ½ cup crushed pineapple 1 ½ cups all-purpose flour 1 ¼ teaspoons baking soda 1 ½ teaspoons ground cinnamon ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 cup chopped walnuts, divided Cream Cheese Icing: 2 ounces white chocolate 1 (8-ounce) package cream cheese, softened ½ cup unsalted butter, softened 1 teaspoon vanilla extract ½ teaspoon orange extract 4 cups confectioners' sugar 2 tablespoons heavy cream Directions Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners. To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple. Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks. Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature. Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts. Dianne I Made It Print 761 home cooks made it! Nutrition Facts (per serving) 639 Calories 32g Fat 85g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 639 % Daily Value * Total Fat 32g 41% Saturated Fat 13g 64% Cholesterol 76mg 25% Sodium 317mg 14% Total Carbohydrate 85g 31% Dietary Fiber 2g 6% Total Sugars 69g Protein 6g 12% Vitamin C 2mg 3% Calcium 58mg 4% Iron 2mg 8% Potassium 191mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.