Carrot Cupcakes with White Chocolate Cream Cheese Frosting
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The Girl Who Ate Everything · by Christy Denney★ 4.3 (6)

Carrot Cupcakes with White Chocolate Cream Cheese Frosting

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 7%
CARBS 38G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER29G TOTAL SUGAR
FAT 17G49% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual carrot cakes with white chocolate cream cheese frosting, incorporating pineapple, walnuts, and warm spices. Moist and indulgent, a portion-controlled alternative to sheet cake.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 18
  • 1 ounce white chocolate ((like Bakers))
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 2 cups powdered sugar
  • 1 tablespoon heavy cream
  • 2 eggs, lightly beaten
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots ((shred easily with a food processor or by hand))
  • 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
PREP
10M
SODIUM
196MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.