Carrot Cupcakes with Molasses Cream Cheese Icing

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

Recipe courtesy Gourmet Magazine
TOTAL TIME: 1 hr 55 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 40 min
YIELD: 16 cupcakes
LEVEL: Easy

ingredients

CUPCAKES:
  • 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 tablespoon unsulfured molasses
    • 2 tablespoons confectioners' sugar
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    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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