About this recipe:This is a very moist and light muffin. It's not too sweet and not greasy like other carrot cakes can be. The white chocolate cream cheese icing adds just enough sweetness to round it off.
For the icing
50g (2 oz) white chocolate
1 (200g) tub cream cheese, softened
100g (4 oz) unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
500g (1 1/4 lb) icing sugar
2 tablespoons double cream
For the cupcakes
2 eggs, lightly beaten
225g (8 oz) caster sugar
5 tablespoons dark brown soft sugar
100ml (4 fl oz) vegetable oil
1 teaspoon vanilla extract
250g (9 oz) grated carrots
125g (4 1/2 oz) crushed pineapple
200g (7 oz) plain flour
1 1/4 teaspoons bicarbonate of soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
100g (4 oz) chopped walnuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 180 C / Gas mark 4. Lightly grease a 12-cup muffin tin, or line with paper muffin cases.
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 icing sugar until the mixture is fluffy. Mix in double cream.
Beat together the eggs, caster 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, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.
Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Make it lighter...
Use light cream cheese if you want to save some fat and calories!
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Altered ingredient amounts.
Replace the recommended topping with -
150g marscaponne, 1 tablespoon icing sugar, 2 tablespoons very finely grated carrot mixed together and sprinkled with the remaining chopped walnuts. - 15 Sep 2010
Best ever carrot cake, so moist and fluffy. The icing is amazing (and addictive!)
These are very easy to make.
Since I love these so much, my husband used this recipe to make my Birthday cake, the result was fantastic. Best Birthday cake ever! - 27 Jan 2012