I wanted to give this recipe 5 stars because I do like it, but I gave it 4 instead because I'm glad I made the modifications I did, at the suggestions of others. The biggest modification I made was that I doubled the amount of oats to 4 cups but left the remaining ingredients the same (especially the sweeteners--this must taste like candy if you don't). For a bit of extra flavor, I also added a splash of vanilla extract and a sprinkle of cinnamon, but I imagine it would still be good without this. It was still a bit sweet for my tastes, but I was looking for an easy, healthy recipe (I have a baked granola I also like). This one is close if you leave everything the same and double the oats. And, of course, you're free to mix in whatever extras you do or don't want--I didn't have almonds, for example, and it's still delicious. Perhaps because of my doubling the recipe, I also had to increase the cooking time by a few minutes at the beginning and end.

Reviewed On: Sep. 20, 2010

This recipe is exactly what I was looking for. I thought they had a good texture and tasted great--moist but not too sweet. I did use all whole wheat flour (you can't tell the difference) and oil instead of butter because it's what I had on hand, and I added a bit of nutmeg instead of allspice since I had none (cloves or a mixture may have also worked, but I generally don't like their flavor). You can barely taste the carrot; it could have easily passed as pumpkin (albeit, not a very strong-flavored one). The flavor isn't too strong, which I guess is why some people say they're bland, but I thought the spices were just right--and I even used a bit less! All in all, I think it's a good, decently healthy muffin--and a good way to help me use my garden's endless supply of carrots.

Reviewed On: Aug. 1, 2010

This pie (vaguely reminiscent of cheesecake, perhaps a cross between it and an ice cream cake...with peanut butter, thus making it even more irresistable) is delicious. I actually reduced the amount of powdered sugar to a bit under 1 cup, and it still tasted fine. (I could probably even go down a bit farther; I think 1-1/2 would be too sweet for my tastes.) The second time I made it I substituted unflavored yogurt for some of the whipped topping, as well, and it also turned out nicely. All in all, a great dessert! Next time I might try swirling in some melted chocolate and see how it tastes...

Reviewed On: Jul. 13, 2010