Homemade Recipes

Carrot Cake:

1. 2 eggs, lightly beaten

2. 1 1/8 cups white sugar

3. 1/3 cup brown sugar

4. 1/2 cup vegetable oil

5. 1 teaspoon vanilla extract

6. 2 cups shredded carrots

7. 1/2 cup crushed pineapple

8. 1 1/2 cups all-purpose flour

9. 1 1/4 teaspoons baking soda

10. 1/2 teaspoon salt

11. 1 1/2 teaspoons ground cinnamon

12. 1/2 teaspoon ground nutmeg

13. 1/4 teaspoon ground ginger

14. 1 cup chopped walnuts

Cream Cheese Icing:

1. 2 ounces white chocolate

2. 1 (8 ounce) package cream cheese, softened

3. 1/2 cup unsalted butter, softened

4. 1 teaspoon vanilla extract

5. 1/2 teaspoon orange extract

6. 4 cups confectioners' sugar

7. 2 tablespoons heavy cream

 Instructions:

 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.