If it has carrots in it, it must be good for you!

Today's recipe is one of my favorites to bake. The ingredient list is long but worth it. You will notice that the icing makes a lot, but don't worry, you will soon find other uses. I use this icing recipe for most of my cookies. Just place what's left in a plastic container and store in the fridge. Or do what my husband does- buy a box of Vanilla Wafers and make your own cookies sandwiches. :)

Janeen's Carrot Cupcakes with
White Chocolate Cream Cheese Icing

Ingredients for the Frosting or Icing, whatever you may call it:

3 oz White Bakers Chocolate
1 (8oz) Package of Philadelphia Cream Cheese- room temp
3/4 cup unsalted butter- room temp
1 1/2 tsp pure vanilla extract
3/4 tsp orange extract, oil, or grated orange peel
6 cups of powdered sugar
3 TB of heavy whipping cream

Ingredients for Carrot Cake:
3 eggs, lightly beaten
1 2/3 cup of white sugar
1/2 cup brown sugar
3/4 cup vegetable oil
1 1/2 tsp pure vanilla extract
3 cups shredded carrots
3/4 cup crushed canned pineapple- drained of excess liquid
2 1/4 cup all purpose flour
2 tsp baking soda
3/4 tsp salt
2 1/4 tsp good quality cinnamon
3/4 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 1/2 cups chopped walnuts

Preheat oven to 350. Lightly grease muffin tin or line with paper cups.
In a small saucepan, melt the white chocolate over low heat. Stir until smooth and allow to cool at room temp.
In a bowl beat together the cream cheese and butter until smooth. Mix in the white chocolate, 1 tsp of vanilla, and orange extract, oil, or zest. Gradually beat in the powdered sugar until fluffy. Slowly stream in the heavy cream to incorporate. Set aside.

Beat together eggs, white and brown sugars, oil, and vanilla.
Fold in shredded carrots and pineapple.
In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix flour mixture into carrot mixture until evenly moist.
Fold in 1/2 cup nuts and transfer into cupcake tin.

Bake for 25 minutes. Completely cool on wire racks before icing. Ice cupcakes and use remaining nuts as a garnish on top. Makes 24 cupcakes.

Enjoy!