Carrot Cupcakes with Creamy White Chocolate Icing

    55 mins

    This is a moist and light carrot muffin that is not too sweet or greasy. Have fun decorating it with white chocolate cream cheese icing.

    453 people made this

    Serves: 12 

    • 2 eggs, lightly beaten
    • 220 g white sugar
    • 60 g brown sugar
    • 125 ml vegetable oil
    • 1 teaspoon vanilla essence
    • 2 cups grated carrots, about 5 medium carrots
    • 1/2 cup criushed pineapple
    • 185 g plain flour
    • 1 1/4 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon powdered ginger
    • 125 g chopped walnuts
    • For the icing:
    • 60 g white chocolate
    • 250 g cream cheese, softened
    • 125 g unsalted butter, softened
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon orange essence
    • 250 g icing sugar
    • 2 tablespoon heavy cream

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 180 C. Lightly grease a 12 cup muffin tray.
    2. Beat together the eggs, white sugar and brown sugar in a bowl Mix in the oil and vanilla. Fold in carrots and pineapple.
    3. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger together.
    4. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Spoon mixture into the muffin cups.
    5. Bake in preheated oven for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before icing and sprinkling with remaining walnuts.
    6. To make the icing: In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
    7. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, vanilla, and orange essence. Gradually beat in the icing sugar until the mixture is fluffy. Mix in cream.

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    Reviews and ratings
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    Reviews in English (464)


    I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned out well, he loved them...I topped them with a few curls of shaved white chocolate for pizzaz! The only complaint I have is that the recipe for the icing makes a totally ridiculous amount of icing - a big waste of ingredients!! Next time I'd cut the icing recipe at least in half.  -  10 Oct 2005  (Review from Allrecipes US | Canada)


    This recipe was fabulous!! I doubled the cupcake recipe and kept the frosting recipe as is and had just the right amount of frosting. I found that once the frosting was on the cupcakes the orange flavor was just right, not overpowering at all. I used 1 C. whole wheat flour to 2 C. all-purpose flour and substituted coconut for the walnuts. I kept everything else the same and got rave reviews and many requests for this recipe! I definitely recommend using this recipe.  -  10 Feb 2008  (Review from Allrecipes US | Canada)


    I once again made these cupcakes this time for a summer Sunday evening BBQ. Made with the frosting from Carrot Cake III. Once again received rave reviews and many comments that they are delicious and moist!  -  09 Nov 2005  (Review from Allrecipes US | Canada)