Reviewed: Apr. 30, 2003

A big hit at my house! Both the 4 year old and the 40 year old boy loved them. Mine turned out moist, and the only difference I did from the recipe is to add a cup of walnut pieces.

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OHSOHAPPY

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Reviewed: Apr. 30, 2003

No the best not the worst, not much flavor, I would maybe use again, but will continue too look for a better receipe.

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KILLERKATHY

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Reviewed: Apr. 27, 2003

I also thought these were very salty and bland. I revamped the recipe- 1 cup whole wheat flour and 1 cup all purpose flour. 1/4 tsp salt. Egg beaters instead of eggs. 3/4 cup applesauce and 1/4 cup oil (like previous reviewer) and added 1 Tbsp splenda sugar. After these changes everyone in the house liked them much better!

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MMORRIS73

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Reviewed: Feb. 17, 2003

This recipe wasn't a great hit with the kids, they found it too bland and uninteresting, although my husband and I loved it!!! I found the cream cheese icing to need two more tbsp of brown sugar to give it the extra kick it needed.

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

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Reviewed: Feb. 17, 2003

These muffins are too salty. They are only okay with the frosting...I hadn't intended on using it, but had to. They definitely need half the salt and more sugar.

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MADSENFAM

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 5, 2003

Great way to get my kids and their friends to eat carrots! Soaking the raisins first definitely enhanced the juiciness of the muffins. Recipe calls for an awful lot of oil, though. Substituting apple sauce and/or orange juice makes these an even better nutritious snack. I don't recommend the icing from the other site, however. The consistency was runny, it tasted like a mouthful of cream cheese, and added nothing to the overall experience. These muffins are great just on their own!

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QBEET

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Reviewed: Jan. 17, 2003

I am very thrilled with this recipe. My son is 17 months old and a pretty good eater except with vegetables. I was so happy to find a way to get him to eat carrots (one of his not so well liked veggies). Not only did he devour the first muffin but kept on saying... "More, please, More, please." That in his language is...two baby thumbs up. Thanks for helping this mom find a great vegetable variation. Oh... when I went to the store I forgot to get raisins, then we were snowed in. So I had to use a bag of Craisins (dried cranberries) and they turned out wonderfully!!!

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JENNWARD73

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Reviewed: Jan. 14, 2003

Good recipe! I've got a very anti-veggie toddler but she LOVES these muffins, and everyone else likes them too. I chose to substitute applesauce for half of the oil and instead of frosting them I simply sprinkled a little granulated sugar on top before baking. It added just the right amount of sweetness for our tastes.

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: Dec. 15, 2002

I made these without the frosting but they were still very moist.

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STACEYANNK

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Reviewed: Sep. 23, 2002

I also 1/2 my white flour with wheat flour. They did come out with a cakey consitency. I didn't change the amount of oil. My 2 yr old wasn't that happy with them but then I didn't put the icing on them. Mine also came out very greasy on bottom. I would suggest either adding more sugar/brown sugar to the recipe or definitely putting the icing on top.

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NABIE

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Reviewed: Jul. 19, 2002

I used 1/2 applesauce and these were moist. My 1 year old ate them, but my 5 year old didn't care for them. I thought they were pretty good, but not the best carrot muffin recipe I have tried. These are very healthful, so it's a good recipe for young children, but I think older children may want something sweeter.

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JMISSNER

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Reviewed: Jul. 6, 2002

Healthy yummy muffins! And they freeze well too! Thanks!

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MEGHANS MOM

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Reviewed: Feb. 12, 2002

My kids aren't great fans of carrots, but they ate these up even without frosting! I was going to substitute half the oil with applesauce as suggested, but found out I had none. So I used oj instead. They were very moist and delicious. I had been looking for a good carrot muffin recipe and this is it!

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STRAWNS

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Reviewed: Feb. 12, 2002

These were incredible! I didn't have the oil problem others mentioned. Even my husband, the veggie-hater, liked them.

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JULESANST

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Reviewed: Feb. 5, 2002

way too much oil. I use apple sauce instead. Otherwise they are good.

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LYNNLSS421

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Reviewed: Dec. 15, 2001

These are yummy!

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LANEYLUU

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Reviewed: Nov. 8, 2001

I made the recipie with 3/4C applesauce and 1/4C oil - texture was great, taste was great - no oiliness problem like the one gal said and calories went WAY DOWN. I can get"juice" carrots fairly cheaply and use them.

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J_INEZ

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Reviewed: Oct. 5, 2001

This requires several bowls when making but is the unqualified BEST carrot muffin recipe i've ever used!

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ARIS1945

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Reviewed: Jun. 11, 2001

We ate these without frosting. My kids enjoyed them fresh, but were disinterested in leftovers. I thought they were too salty. Other than that a fair recipe. Next time I will omit the salt and substitute apple sauce for half of the oil.

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