| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | March 1995 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | t | Baking soda |
| 1/4 | t | Salt |
| 1 1/2 | t | Cinnamon |
| 1/2 | t | Freshly grated nutmeg |
| 3/4 | c | Vegetable oil |
| 1 | c | Firmly packed light brown |
| sugar | ||
| 2 | Eggs | |
| 1/2 | t | Vanilla |
| 1 3/4 | c | Finely shredded carrots |
| about 4 | ||
| 1/3 | c | Walnuts, chopped fine |
| toasted lightly | ||
| and cooled | ||
| 1/2 | c | Sweetened flaked coconut |
| toasted lightly and | ||
| cooled | ||
| 1/2 | c | Cream cheese, softened |
| about 4 | ||
| ounces | ||
| 1/2 | Stick unsalted butter | |
| softened 1/4 cup | ||
| 1 | T | Unsulfured molasses |
| 2 | T | Confectioners' sugar |
INSTRUCTIONS
Make cupcakes: Preheat oven to 350F. 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. Makes 16 Cupcakes. Gourmet March 1995 Converted by MC_Buster. Per serving: 4166 Calories (kcal); 284g Total Fat; (60% calories from fat); 50g Protein; 370g Carbohydrate; 625mg Cholesterol; 2342mg Sodium Food Exchanges: 10 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 54 Fat; 14 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4206
Calories From Fat: 3059
Total Fat: 348.7g
Cholesterol: 758.3mg
Sodium: 2819.3mg
Potassium: 2165.4mg
Carbohydrates: 220.7g
Fiber: 20.5g
Sugar: 51.9g
Protein: 62.2g