Reviewed: Dec. 15, 2009

The muffins were very moist and fluffy, but as far as the taste goes, they were not that good.

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Reviewed: Nov. 21, 2009

These are good muffins. The carrot taste and colour is good. They have a nice softness, but they are way too oily. The muffin cups were soaked with oil and your fingers get greasy when you eat them. I will make them again, but substitute the oil for applesauce. The frosting was good too, although not necessary. They were good without frosting. I had to add a bit of milk to make it mix better (I can't remember if the recipe called for milk or not).

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PHIVEKALI

Cooking Level: Beginning

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 4, 2009

They are AMAZING! And everybody whos tasted them loved them too!

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Danish Sophie

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Reviewed: Oct. 27, 2009

Although the muffins seemed to have a little too much oil, this recipe's a keeper. I made a few with mini chocolate chips. I also added a bit more cinnamon. Next time, I'll add raisins... maybe some pineapple. These kick butt!! Frosting is good too!

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Smow

Cooking Level: Expert

Home Town: Cobb, California, USA

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Reviewed: Oct. 11, 2009

This is a great recipe as is I'm sure, but I did make some modifications based on my mood/preference. 1) I used 1/2 AP and 1/2 Whole Wheat Flour 2) I used 1/2 c veg. oil and subbed the rest using ground flax seed with cinnamon (yay fiber) 3) Added raisins and walnuts to mix 4) Used a little less sugar, not sure how much just "eyed" it 5) Added a few shakes of all spice. I also made a few mini muffins so I could snack while the big ones cooled. :-D I didn't prepare the frosting since I'm pregnant and want to attempt to control myself (I knew I'd be eating as many of these as I could before my husband got to them so I figured I'd skip the extra sugar.) They taste great straight from the oven although I will experiment with freezing a few of these. *If you double this recipe, you won't regret it!* Thanks!!

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feedinanarmy

Cooking Level: Beginning

Living In: Fort Benning, Georgia, USA

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Reviewed: Oct. 5, 2009

I have made this many times with a few changes and additions. I use carrot pulp left from my juicer. Add 1/2 cup of raisons and walnuts. I add 1/3 cup of chocolate chips to the last half of the batch. Don't need the frosting. We love these for breakfast and then for dessert too!

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Shellfish

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Reviewed: Oct. 4, 2009

this recipe was nasty the muffins fell apart or can i call them muffins they crumbled in my hand i should of listend to the other reviews

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chrissy

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Reviewed: Sep. 13, 2009

These baked up nice and fluffy, with a good balanced taste.

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w h rehnquist

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Reviewed: Sep. 10, 2009

This was a fantastic carrot muffin recipe. Believe it or not: I've been looking for a tasty, moist carrot muffin recipe for the LONGEST time. Every recipe I found, the muffins were dry and tasteless. But this tastes very similar to the muffins I buy from coffee shops. But I did make a few alterations. I used 2 eggs instead of 3, I used 1/2 cup of oil instead of 3/4, and I only used 1 tsp of baking soda instead of 1 1/2. My husband also loved this recipe, and I'm definitely going to make these muffins again.

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cookiesncream

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

These came out really good. I followed the recipe as is, and I will make it the same exact way next time. My family loved them. I'd say they are more of a dessert than breakfast though. Nothing's wrong with that:)

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steph

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Really yummy, moist and easy muffins to make. I added a small bag (70g) of chopped walnuts which was fab. I also added some lemon juice to the icing to cut through some of the sweetness. Only problem was that I did find these muffins rather oily. I'll definitely make them again - but try 2/3 cup of oil.

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Splatty

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Reviewed: Jun. 24, 2009

I just made these! What a mess! I'm not sure what happened - I have a huge mess in my oven. I also had just a sloppy, gooey,caved in mess. What did I do wrong? I followed the recipe exactly. I am at high altitude, 8500ft.

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tina2205

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Reviewed: Jun. 20, 2009

I made these for my son's birthday. I used less oil as suggested in several reviews. I had to laugh at the description of less than pretty. These were a sloppy mess. I tried using the extra in small loaf pans. These caved in in the center just like the muffins. My neighborhood birds had a feast.

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Nanacooks

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Reviewed: Jun. 11, 2009

Yummy and moist. I used half whole wheat flour and half white flour and apple sauce instead of oil. They're a hit even without the frosting.

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imalittleteapot2

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Reviewed: Jun. 1, 2009

I made them as the recipe explained, but in retrospect would definitely use less oil than 3/4 cup. I also added 1/2 cup walnuts. They are very good!

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LearningToCook

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Reviewed: May 27, 2009

I found these muffins didn't rise nicely. They were rather flat and not nice looking. They tasted great though, so full marks on flavour.

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pickeringmom

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: May 20, 2009

Not the prettiest muffin (and I followed the recipe exactly), so I would think twice before making these for a gathering, but they tasted great! Of course, the frosting might dress them up a bit. I didn't make it because I was just looking for a way to get more veggies into my kid's diet.

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betty c

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

My children and I really enjoyed these muffins, even though I made them without the frosting. I made them for a special treat, and they went over great. Such an easy recipe to follow, and a great way to use up the huge bag of baby carrots.

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Sharon Little

Cooking Level: Expert

Home Town: Bonanza, Alberta, Canada

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Reviewed: Apr. 24, 2009

This was great! Added some extra cinnimon and substituted 1/2 the flour with baby rice cereal for added nutrician. My 4 yr old son devoured them! Didn't even need to ice them!

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