Recipe courtesy of Gourmet Magazine

Carrot Cupcakes with Molasses Cream Cheese Icing

For ease of transportation, the cupcakes and icing may be brought in separate containers.
  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 40 min
  • Yield: 16 cupcakes
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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


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


  1. To make the cupcakes: Preheat oven to 350 degrees F and line 12 (1/2-cup) muffin tins with paper liners.
  2. 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.
  3. 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.
  4. To make the icing: In a bowl beat together icing ingredients until fluffy.
  5. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.
  6. Spread icing on cupcakes.