Ingredients
280g white sugar
80g brown sugar
2 eggs, lightly beaten
120ml vegetable oil
1 tsp vanilla extract
240g shredded carrots
120ml crushed pineapple
180g all-purpose flour
7g baking soda
3g ground cinnamon
3g salt
1g ground nutmeg
0.5g ground ginger
120g chopped walnuts
60g white chocolate
225g cream cheese, softened
115g unsalted butter, softened
1 tsp vanilla extract
0.5 tsp orange extract
480g confectioners' sugar
30ml heavy cream
Directions
Step 1
Preheat the oven to 175°C (350°F). Line a 12-cup muffin pan with cupcake liners.
Step 2
To make the carrot cupcakes, in a bowl, beat white sugar, brown sugar, and eggs. Then mix in oil and vanilla. Fold in carrots and pineapple.
Step 3
In a separate bowl, mix flour, baking soda, cinnamon, salt, nutmeg, and ginger. Add to the carrot mixture and mix until evenly moist. Fold in half of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.
Step 4
Bake in the preheated oven for about 25 minutes or until the tops spring back when lightly pressed. Cool cupcakes completely on wire racks.
Step 5
Meanwhile, make the frosting: Melt white chocolate in a small saucepan over low heat; stir until smooth and allow it to cool to room temperature.
Step 6
In a large bowl, beat cream cheese and butter together until smooth. Mix in the cooled white chocolate, 1 teaspoon of vanilla, and orange extract. Gradually beat in confectioners' sugar until the mixture is fluffy. Mix in heavy cream. Top each cooled cupcake with frosting and sprinkle with the remaining walnuts.