Ingredients

Cream Cheese Icing:

2 ounces white chocolate

1 (8 ounce) package cream cheese, softened

½ cup unsalted butter, softened

1 teaspoon vanilla extract

½ teaspoon orange extract

4 cups confectioners' sugar

2 tablespoons heavy cream

Carrot Cake:

2 eggs, lightly beaten

1 ⅛ cups white sugar

⅓ cup brown sugar

½ cup vegetable oil

1 teaspoon vanilla extract

2 cups shredded carrots

½ cup crushed pineapple

1 ½ cups all-purpose flour

1 ¼ teaspoons baking soda

½ teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup chopped walnuts

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Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

In small saucepan, melt 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 teaspoon vanilla, and orange extract. Gradually beat in the
confectioners' sugar until the mixture is fluffy. Mix in heavy cream.

Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil
and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour,
baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot
mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared
muffin cups.

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.