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


  • 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
    • 1 tablespoon unsulfured molasses
    • 2 tablespoons confectioners' sugar
    recipe tools


    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.

    On TV

    ON AIR

    what's hot

    Sugar Showdown

    Get Cooking Channel on your TV.