The Story:
I made soup a few weeks ago and had a bunch of leftover carrots. I remember my mother telling me a few years ago that soft carrots, though gross to eat plain, make very good muffins and cakes. I realize this might be a lie, given that she would tell me anything just to have me use old things from the refrigerator. But I have chose to believe her.
Carrot cake is one of my favorite things. Light, spicy, with a creamy frosting… nothing can be better.
When I first found this recipe, the whole white chocolate part made me nervous, but after reading the rave reviews, I had to give it a chance.
I am sure you look at my photos and think, “wow, that’s a lot of frosting,” but you will understand after you make it. It is to die for, I promise.
But if you don’t have any white chocolate ships on hand, a regular cream cheese frosting will do the trick.
Frosting:
2 oz white chocolate
8 oz cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
3-4 cups powdered sugar
2 tablespoons heavy cream *
Muffins:
2 eggs, lightly beaten
1 1/8 cup white sugar
1/3 cup brown sugar
½ cup oil*
1 teaspoon vanilla extract
2 cups shredded carrot, raw
½ cup crushed pineapple
1 ½ cups flour
1 ¼ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon*
½ teaspoon nutmeg*
¼ teaspoon ground ginger
1. Preheat oven to 350 degrees
2. Frosting: In a saucepan on LOW heat, melt white chocolate. Stir until smooth and let cool until at room temperature.
3. Beat together cream cheese and butter, mix in white chocolate and vanilla.
4. Gradually beat in powdered sugar until fluffy. (Taste along the way so you don’t put in too much.) Mix in heavy cream.
5. Refrigerate in a piping bag to chill if the frosting is too soft.
6. Beat eggs, white sugar and brown sugar until smooth. Mix in oil and vanilla. Fold in carrots and pineapple.
7. In a separate bowl, mix flour, baking soda, salt, and spices.
8. Mix the dry ingredients into the carrot mixture until just moistened. Do not over mix. Fold in nuts if desired.
9. Bake 20-25 minutes of until the tops spring back.
10. Let cool and frost.
* I did not use heavy cream the first time, I found it unnecessary. For the oil, I used ¼ oil and ¼ applesauce to make them healthier. I used 2 teaspoons apple pie spice instead of cinnamon, nutmeg and ginger. Also, feel free to try the cakes with nuts. I love nuts, but the people I was baking for don’t like them. Silly friends…
I used the Ateco tip #867
I used the Ateco tip #867
So freaking good! I could eat this frosting straight and not get sick of it.
Thanks for sharing this recipe! I linked over from “Your Homebased Mom” and wanted to let you know that I made these for a luncheon this past weekend and they were enjoyed by everyone — they were still talking about the cupcakes later that evening. 🙂 The addition of white chocolate to the cream cheese frosting was perfect.
A glut of carrots in the vege box and you've given me a great way to use them up!
would i be able to put carrots in the frosting
Um, I wouldn't, but you can give it a try!
I love this recipe! I have used this recipe a million times and compliments every time. Thank you!!
it says 1/2 oil*….is that cup or what? lol
Yes, cup! Sorry about that
my frosting is coming out so runny. what am i doing wrong? Should I add more powder sugar?
Yes! Add more powdered sugar, it will thicken up!
I do not like my frosting too sweet. It sounds like a lot of sugar (3 – 4 cups). Doesn’t it make the frosting too sweet? Anything we can do to prevent this? Thanks for your comments.
If you add less sugar, you just won’t be able to pipe the frosting because it will not be thick enough.
How many cupcakes does this recipe make?
20-28 depending on how big you make them 🙂
Thank you so much for this recipe! I just made the frosting, but I used only 1 2/3 c. of sugar and omitted the vanilla. It turned out fine and totally pipable, although it will get a little runny if left at warm room temperature for half an hour or so.
The taste is really delicious – I normally don’t like cream cheese frosting, but this one I’ll eat with pleasure!
Could I do this without the crushed pineapples? Not a pineapple gal, also can I do this as cupcakes?
Help! What kind of brown sugar is this? Is it muscovado sugar?
C&H brown sugar is what I use!
It looks like a carrot cake is suitable for today’s snacks