For ease of transportation, the cupcakes and icing may be brought on board in separate containers.

　　

Ingredients

Makes 16 Cupcakes

　　

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 (about 4 ounces) cream cheese, softened

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1 tablespoon unsulfured molasses

　　2 tablespoons confectioners' sugar

　　

Make cupcakes:

Step 1

Preheat oven to 350°F. and line twelve 1/2-cup muffin tins with paper liners.

　　

Step 2

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:

Step 3

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.

　　

Step 4

Spread icing on cupcakes.