1 ½ cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 ½ 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 ¾ 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
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (¼ cup) unsalted butter, softened
1 tablespoon unsulfured molasses
2 tablespoons confectioners’ sugar
Preheat oven to 350 degrees F and line 12 (½-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.
In a bowl, beat together icing ingredients until fluffy.
Spread icing on cupcakes.
Carrot Cupcakes with Molasses Cream Cheese Icing