Carrot Cupcakes with Molasses Cream Cheese Icing

By SewingDragonfly

From Gourmet Magazine

Ingredients

• Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 3/4 cup vegetable oil
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 3/4 cups finely shredded carrots (about 4)
• 1/3 cup walnuts, chopped fine, lightly toasted, cooled
• 1/2 cup sweetened flaked coconut, toasted and lightly cooled
• Icing:
• 1/2 cup (about 4 oz) cream cheese, softened
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 T un-sulfured molasses
• 2 T confectioner’s sugar

Details

Servings 16

Preparation

Step 1

To make the cupcakes: Preheat oven to 350 degrees and line 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 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.