MMMMM-------------------------FOR ICING------------------------------ 1/2 c Cream cheese; softened -(about 4 ; ounces) 1/2 Stick unsalted butter; -softened (1/4 cup) 1 tb Unsulfured molasses 2 tb Confectioners sugar 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 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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|Serving Size: 1 Serving (1087g)|
|Recipe Makes: 1|
|Calories from Fat: 1787 (62%)|
|Amt Per Serving||% DV|
|Total Fat 198.6g||265 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 92.3g|
|Polyunsanturated Fat 56.8g|
|Cholesterol 2115mg||651 %|
|Sodium 4596.3mg||158 %|
|Potassium 1901.7mg||50 %|
|Total Carbohydrate 196.8g||58 %|
|Dietary Fiber 22g||88 %|
|Sugars, other 174.8g|
|Protein 91g||130 %|
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Calories per serving: 2902
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