Carrot Cupcakes with White Choco Cream-Cheese Icing

Photo by Viki

Ingredients (Carrot Cupcakes):
1 cup sugar
1/3less cup vegetable oil
1/2 tsp vanilla extract
3 large eggs
1 tsp baking powder
1/4 tsp baking soda
a dash of ground allspice
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 cup flour
1 1/2 cup shredded carrots
1/4 cup chopped walnuts
1/4 cup crushed pineapple
1 tbsp orange juice (optional, use only when the mixture is too dry)

Directions:
Preheat oven to 325F. Line cupcake pans with cupcake papers. Sift flour, baking powder, baking soda, all spice, and pumpkin pie spice; set aside.

Cream eggs, sugar, and vanilla extract for 5-7 minutes until the mixture resemble lightly whipped cream. Sprinkle all flour mixture on top of the egg mix and fold gently.

Add all vegetable oil; mix well. Add salt, shredded carrot, walnut, and crushed pineapple. Mix well.

Distribute batter evenly and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.


White Chocolate Cream Cheese Icing:
Ingredients:
8 ounces softened cream cheese at room temperature
1/4 cup melted white chocolate
2/3 cup confectioners’ sugar
1/4 tbsp vanilla extract

Directions:
Melt 1/4 cup white chocolate, set aside.

Beat cream cheese slightly. Add melted white chocolate; mix well.

Add vanilla extract. Add confectioner sugar. Beat until creamy.