Carrot Muffins with White Choc. Cream Cheese Frosting

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Very moist muffins, with creamy frosting. I got this recipe from and made a few minor modifications. Got rave reviews.

Preparation time: 30
Cooking time: 25

Serves: 12


1 oz white chocolate
4 oz cream cheese, softened
1/3 C. butter, softened
1/2 tsp vanilla
1/2 tsp orange zest
2 C. powdered sugar
1 TBSP milk (if needed)

2 eggs, lightly beaten
1 1/8 C. white sugar
1/3 C. brown sugar
1/2 C. vegetable oil
1 tsp vanilla
2 C. shredded carrots
1/2 C. crushed pineapple
1 1/2 C. flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger


Preheat oven to 350 degrees. In a small saucepan, melt the 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, 1/2 tsp vanilla, & orange zest. Gradually beat in the powdered sugar until mixture is fluffy. Mix in milk if frosting is not at the desired consistency.

Beat together the eggs, white sugar, & brown sugar in a bowl and mix in the oil and vanilla. Fold in carrots and pineapple. In separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, & ginger. Mix flour mixture into the carrot mixture until evenly incorporated. Transfer to lined muffin pans.

Bake for 25 minutes or until a toothpick comes out clean. Cool completely and frost.

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