Carrot Cupcakes with White Chocolate Cream Cheese Frosting

Cream Cheese Icing:

• 1 ounce white chocolate (like Bakers)
• 4 ounces cream cheese, softened
• 1/4 /4 cup unsalted butter, softened
• 1/2 /2 teaspoon vanilla extract
• 1/4 /4 teaspoon orange extract
• 2 cups powdered sugar
• 1 tablespoon heavy cream

Carrot Cupcakes:

• 2 eggs, lightly beaten
• 1 cup white sugar
• 1/3 /3 cup brown sugar
• 1/2 /2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (shred easily with a food processor or by hand)
• 1/2 /2 cup crushed pineapple
• 1 1/2 /2 cups all-purpose flour
• 1 1/4 /4 teaspoons baking soda
• 1/2 /2 teaspoon salt
• 1 1/2 /2 teaspoons ground cinnamon
• 1/2 /2 teaspoon ground nutmeg
• 1/4 /4 teaspoon ground ginger
• 1 cup chopped walnuts