Ingredients
Carrot Cake:
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1 ⅛ cups white sugar
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⅓ cup brown sugar
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2 large eggs, lightly beaten
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½ cup vegetable oil
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1 teaspoon vanilla extract
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2 cups shredded carrots
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½ cup crushed pineapple
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1 ½ cups all-purpose flour
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1 ¼ teaspoons baking soda
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1 ½ teaspoons ground cinnamon
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½ teaspoon salt
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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1 cup chopped walnuts, divided
Cream Cheese Icing:
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2 ounces white chocolate
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1 (8-ounce) package cream cheese, softened
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½ cup unsalted butter, softened
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1 teaspoon vanilla extract
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½ teaspoon orange extract
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4 cups confectioners' sugar
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2 tablespoons heavy cream
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.
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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.
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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.
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Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.
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Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.
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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
Nutrition Facts (per serving)
639 | Calories |
32g | Fat |
85g | Carbs |
6g | Protein |
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.