#355 - White Chocolate Carrot Cake Muffins

(by Shirley McNevich)

2oz. white chocolate
1 - 8oz. package softened Philly cream cheese
1/2 cup softened butter
2 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP heavy cream
2 lightly beaten eggs
1 1/8 cups white sugar
1/3 cup Domino's dark brown sugar (packed)
1/2 cup vegetable oil
2 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 teaspoons cinnamon
1/2 tsp. nutmeg
1/4 teaspoon ginger
1 cup chopped walnuts

Icing: In small saucepan, melt white chocolate over low heat and stir until smooth. Cool to room temperature. In a mixer, beat together the cream cheese and butter, mix in white chocolate, 2 tsp. vanilla. Add powdered sugar slowly, then add the heavy cream and beat.

Batter: Beat the eggs, white sugar, and brown sugar. Mix in the oil and 2 tsp. vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add flour mixture to the carrot mixture and mix until moist. Fold in 1/2 cup walnuts. Spray Pam in 12 muffin cups and spoon batter into muffin cups. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely on wire racks before topping with the icing. Sprinkle with remaining walnuts.