Heavenly Carrot Cupcakes with White Chocolate Cream Cheese Frosting

1 cup walnuts, toasted and chopped
1 cup golden raisins
2 mounded cups carrots, shredded
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Rinse the carrots, peel, and grate. Place the carrots, buttermilk, oil, sugar, eggs, and vanilla in a bowl and whisk thoroughly. In another bowl, whisk the flour, baking soda, baking powder, salt, and spices. Fold the flour mixture into the carrot mixture, being careful not to over mix. Fold in the walnuts and raisins until evenly mixed. Scoop into cupcake papers about 3/4 full and bake for about 20 minutes in a preheated 350 degree oven, be sure and rotate the pan after first 10 minutes of baking. Check with a couple of minutes left, as oven temperatures vary. When done, remove from oven and allow to cool for 5 minutes before removing from cupcake tin. Allow to fully cool and frost cooled cupcakes.
White Chocolate Cream Cheese
4 ounces white chocolate, melted
2 (8-ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla (or chocolate liqueur)
2 cups confectioners' sugar
2 tablespoons heavy cream
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate and vanilla. Sift in the confectioners' sugar and beat until the mixture is fluffy. Add cream and mix. I use a white chocolate candy bar rather than the white chocolate bark as sometimes it has a powered milk taste to me. You can garnish with chopped nuts, or shaved white chocolate if you like.