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 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot Cupcakes

Recipe courtesy of Zoë François

Carrot Cake Cupcakes

Recipe courtesy of Kevin VanDeraa

Carrot Cupcakes with Cream Cheese Frosting

Recipe courtesy of Ellie Krieger

Carrot Cupcakes with Molasses Cream Cheese Icing

Recipe courtesy of Gourmet Magazine

Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting

Recipe courtesy of Nadia G

Vegan Brussel Carrot Curry Cupcakes with Cream Cheese Frosting and Maple Curry Reduction

Recipe courtesy of Amy Loch

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here