Carrot Cupcakes With Molasses Cream Cheese Icing

Course : Cakes
Serves: 1
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---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 carrots (about 4)
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 cream cheese -- (about 4 ounces) softened
1/2 Stick butter unsalted, softened
1 Tablespoon unsulfured molasses
2 Tablespoons confectioners sugar

Preparation / Directions:

Make 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 another bowl whisk together oil, sugar, eggs, and vanilla and 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. Make 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.


Nutritional Information:

4166 Calories (kcal); 284g Total Fat; (60% calories from fat); 50g Protein; 370g Carbohydrate; 625mg Cholesterol; 2342mg Sodium

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