For ease of transportation, the cupcakes and icing may be brought in separate containers.
Recipe courtesy of Gourmet Magazine
Total:
1 hr 55 min
Active:
15 min
Yield:
16 cupcakes
Level:
Easy

Ingredients

Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground 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 extract
  • 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
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

Directions

To make the cupcakes: Preheat oven to 350 degrees F and line 12 (1/2-cup) muffin tins with paper liners.

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 well combined. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins 2/3 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 the remaining cupcake batter. Cupcakes may be made 2 days ahead and kept in airtight containers.

To make the icing: 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.

Spread icing on cupcakes.

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