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.
Ingredients
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
Carrot Cake
- 2 eggs, lightly beaten
- 1 1/8 cups white sugar
- 1/3 cup brown sugar
- 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
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup chopped walnuts
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
Step 2
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
Step 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.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 639 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat13g | 64% |
Cholesterol76mg | 25% |
Sodium317mg | 14% |
Total Carbohydrate85g | 31% |
Dietary Fiber2g | 6% |
Total Sugars69g | |
Protein6g | |
Vitamin C2mg | 12% |
Calcium58mg | 4% |
Iron2mg | 8% |
Potassium191mg | 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.
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