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Carrot Cupcakes with Molasses Cream Cheese Icing

Carrot Cupcakes with Molasses Cream Cheese Icing

Yield 16

For cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons 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
1 3/4 cups finely shredded Florida carrots (about 4 carrots)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut, toasted lightly and cooled

For 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


For cupcakes:
Preheat oven to 350°F and line twelve 1/2-cup muffin tins with paper liners.
In a bowl, whisk together flour, baking soda, salt and spices. In a separate bowl, whisk together oil, sugar, eggs and vanilla with a wooden spoon. Beat in flour mixture until combined well. Add carrots, walnuts and coconut, stirring until just combined. Fill muffin tins two thirds 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 second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

For 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.

One Comment leave one →
  1. August 6, 2010 12:43 pm

    Excellent receipe, will bake it this week I cook a lot and know terrific receipes this one is easy and healthy

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