Carrot Cupcakes with Molasses Cream Cheese Icing recipes

Carrot Cupcakes with Molasses Cream Cheese Icing recipes
16 Ingredients
  • 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
  • 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
Nutrition
276
14% daily value
16 servings
                                       
                                            vegetarian
     

Fat

27% 18

Saturated

24% 5

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

9% 28

Carbs (net)

- 27

Fiber

5% 1

Sugars

- 17

Sugars, added

- 15

Protein

6% 3

Cholesterol

13% 39

Sodium

7% 168

Calcium

3% 35

Magnesium

3% 12

Potassium

3% 125

Iron

5% 1

Zinc

3% 0

Phosphorus

6% 44

Vitamin A

19% 172

Vitamin C

1% 1

Thiamin (B1)

9% 0

Riboflavin (B2)

8% 0

Niacin (B3)

6% 1

Vitamin B6

4% 0

Folate equivalent (total)

10% 41

Folate (food)

- 11

Folic acid

- 18

Vitamin B12

3% 0

Vitamin D

1% 0

Vitamin E

17% 3

Vitamin K

2% 2
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