| Prep time: | 30 Min |
| Cook time: | 25 Min |
| Ready in: | 55 Min |
| SERVINGS: |
| Original yield: 12 muffins |
INGREDIENTS
* 2 ounces white chocolate
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup unsalted butter, softened
* 1 teaspoon vanilla extract
* 1/2 teaspoon orange extract
* 4 cups confectioners' sugar
* 2 tablespoons heavy cream
*
* 2 eggs, lightly beaten
* 1 1/8 cups white sugar
* 1/3 cup brown sugar
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract
* 2 cups shredded carrots
* 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
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
* In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
* 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.
* 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.
* 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.
