Photo: http://www.flickr.com/photos/fuzzcat/8290684295/ |
For Frosting:
1
(8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1
teaspoon vanilla extract
4
cups confectioners' sugar
2
tablespoons heavy cream
For Cake:
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
½ 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 a bowl, beat together the cream cheese and butter until smooth. Mix in the teaspoon of vanilla. 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.
Happy Easter, folks!
~Sizza
I don't see where the melted white chocolate fits in.... am I missing something?
ReplyDeleteOOPS! Sorry for the confusion....this was a typo. That's what happens when you work on 2 recipes at a time :)
ReplyDelete