Carrot Cupcakes

This recipe makes about 12-16 Cupcakes. The cake was very moist and the icing was just the right amount of sweetness. Matt even ate one before he knew that they were carrot and said that they were OK but had a funny taste. I guess that funny taste is carrot.

Carrot Cupcakes

• 2 Eggs
• 1 1/8 CUPS Sugar
• 1/3 CUP Brown Sugar
• 1/2 CUP Vegetable Oil
• 1 TSP Vanilla
• 2 CUPS Shredded Carrots
• 1/2 CUP Crushed Pineapple
• 1 1/2 CUPS Flour
• 1 1/4 TSP Baking Soda
• 1/2 TSP Salt
• 1 1/2 TSP Cinnamon
• 1/2 TSP Nutmeg
• 1/4 TSP Ground Ginger

Preheat oven to 350 degrees. Beat together the eggs, sugar and brown sugar in a bowl. Mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and ground ginger. Mix flour mixture into carrot mixture until moistened. Transfer to prepared muffin cups. Bake for 25 minutes or until toothpick comes out clean. Let cool completely before frosting.

White Chocolate Cream Cheese Frosting

• 1 OZ White Chocolate
• 4 OZ Cream Cheese , softened
• 1/4 CUP Butter, softened
• 1 TSP Vanilla
• 2 CUPS Confectioners' Sugar
• 1/2 TSP Valencia Orange Zest
• 1-2 TBS Milk or Heavy Cream

Melt butter and white chocolate together until smooth and allow to cool to room temperature. Add in cream cheese and beat until smooth. Add in vanilla and orange zest. Gradually beat in confectioners' sugar until fluffy. Add milk until desired consistency and frost cupcakes.