For ease of transportation, the cupcakes and icing may be brought in separate containers.
Recipe courtesy of Gourmet Magazine
Print
Total:
1 hr 55 min
Prep:
15 min
Inactive:
1 hr
Cook:
40 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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Carrot Cupcakes with Cream Cheese Frosting

Recipe courtesy of Ellie Krieger

Carrot Salad

Recipe courtesy of Bobby Flay

Cheeseburger Cupcakes

Recipe courtesy of Rosanna Pansino

Naked Carrot Cake

Recipe courtesy of Tiffani Thiessen

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Carrot and Cabbage Medley

Recipe courtesy of Cooking Channel

Bizcocho Cupcakes

Recipe courtesy of Young Sun Huh

Beet and Carrot Slaw

Recipe courtesy of Young Sun Huh

Bobby's Red Velvet Cupcakes

Recipe courtesy of Bobby Deen

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Late Nite Eats

6:30pm | 5:30c

Late Nite Eats

7:30pm | 6:30c
On Tonight
On Tonight

Food Paradise

8pm | 7c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Food Paradise

12am | 11c

Food Paradise

1am | 12c

Trending Videos

So Much Pretty Food Here