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Carrot Cake Cupcakes With White Chocolate Cream Cheese Frosting

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“I loooove carrot cake cupcakes and found this recipe on AllRecipes and wanted it for my RecipeZarr cookbook :] I modified it as I deemed necessary (substituting 1/2 c. of applesauce and 1/4 c. of vegetable oil for the full 1/2 cup of vegetable oil, added 1/2 c. more shredded carrots, and halved the frosting recipe). I really enjoy toasted coconut in my carrot cake, and would probably add 1/2 to 1 cup of it if desired.”
12 cupcakes

Ingredients Nutrition


  1. Carrot Cake:.
  2. Preheat oven to 350 degrees F.
  3. Line 12 muffin cups with paper liners (I like the foil liners!).
  4. Beat together the eggs, white sugar, and brown sugar in a bowl.
  5. Mix in the vegetable oil, apple sauce, and vanilla.
  6. Fold in carrots and pineapple.
  7. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  8. Mix flour mixture into the carrot mixture until evenly moist.
  9. Fold in 1/2 cup walnuts.
  10. Transfer to the prepared muffin cups.
  11. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
  12. Frosting:.
  13. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  14. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, vanilla extract, and orange extract.
  15. Gradually beat in the confectioners' sugar until the mixture is fluffy.
  16. Mix in heavy cream.

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