Name: Carrot Cupcakes with Molasses Cream Cheese Icing
Yield: Makes 16 Cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 teaspoons cinnamon; 1/2 teaspoon freshly grated nutmeg; 3/4 cup vegetable oil; 1 cup firmly packed light brown sugar; 2 large eggs; 1/2 teaspoon vanilla; 1 3/4 cups finely shredded carrots (about 4); 1/3 cup walnuts, chopped fine, toasted lightly, and cooled; 1/2 cup sweetened flaked coconut, toasted lightly and cooled; 1/2 cup (about 4 ounces) cream cheese, softened; 1/2 stick (1/4 cup) unsalted butter, softened; 1 tablespoon unsulfured molasses; 2 tablespoons confectioners' sugar

For ease of transportation, the cupcakes and icing may be brought on board in separate containers.

Recipe information

Yield
Makes 16 Cupcakes

Ingredients

For cupcakes

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

3/4 cup vegetable oil

1 cup firmly packed light brown sugar

2 large eggs

1/2 teaspoon vanilla

1 3/4 cups finely shredded carrots (about 4)

1/3 cup walnuts, chopped fine, toasted lightly, and cooled

1/2 cup sweetened flaked coconut, toasted lightly and cooled

For icing

1/2 cup (about 4 ounces) cream cheese, softened

1/2 stick (1/4 cup) unsalted butter, softened

1 tablespoon unsulfured molasses

2 tablespoons confectioners' sugar

Preparation

Make cupcakes:
Step 1
Preheat oven to 350°F. and line twelve 1/2-cup muffin tins with paper liners.
Step 2
In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.
Make icing:
Step 3
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.
Step 4
Spread icing on cupcakes.

TagsCupcake Cake Dessert Carrot Root Vegetable Vegetable Walnut Nut Coconut Fruit Cream Cheese Cheese Dairy Molasses Lunch Dinner Vegetarian Make Ahead Baking Easter Gourmet

Recipe information

Ingredients

For cupcakes

For icing

Preparation

Make cupcakes:

Step 1

Step 2

Make icing:

Step 3

Step 4

Recipe notes