Reviewed: Mar. 30, 2013

Great recipe but WAY TOO MUCH icing. Definitely half that part for the amount of cupcakes this recipe makes. So 1/2 (2) 8oz bars of butter 1 cup confectioners sugar 1 package of cream cheese Vanilla, you can keep the same.

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Reviewer:

Jen

Cooking Level: Expert

Living In: Astoria, New York, USA

Reviewed: Mar. 2, 2013

I tried this recipe and thought that it was great. Next time when I make this recipe I will add either walnuts, pecans or chocolate chips to the recipe. This recipe is easy to make and had a great flavour too.

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Reviewer:

AmyLynn

Reviewed: Feb. 27, 2013

I just wanted to say that i was looking for a recipe like the one i use to use. And i thought this would be a close second. But i want to say that i was very disappointed with the results of the batter. Wayyyy to dry! and the ONLY reason i am giving it a 3 stars because of Kimberly Parkers' post about adding oil and water. Thank you so much! You saved my cupcakes!

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2 users found this review helpful

Reviewer:

Bettycrocker

Reviewed: Jan. 7, 2013

The cake turned out great... But I was having a look at the other comments and and I saw that people were saying the cupcakes they made were really dry. But then I saw one comment that was so brilliant she used 1/4 cup of canola oil and 1/4 cup of water I imidiatly used the tweak and it was wonderful. I would recomend to use a different recipe for the cream cheese icing because there was way to much icing.

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3 users found this review helpful

Reviewer:

Marina:)

Reviewed: Oct. 31, 2012

All I can say is, Awesome! So moist and delicious. My family loved them.

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Reviewer:

dbannister

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

Reviewed: Aug. 7, 2012

I made this cake and I added extra oil and some water with it. After reading the reviews, I was afraid it would be too dry. I used 1/4 cup of oil and 1/4 cup of water. The cake was delicious and so was the icing. I believe the icing could be cut in half, though, because there was too much of it.

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5 users found this review helpful

Reviewer:

Kimberly Parker

Cooking Level: Expert

Home Town: Bristol, Tennessee, USA

Reviewed: Apr. 8, 2012

I have to start off by saying that the flavor of the cupcakes were good, however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck

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Reviewer:

simplysweet23

Reviewed: Apr. 4, 2012

Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over.

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Reviewer:

Ann

Reviewed: Mar. 29, 2012

I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning.

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10 users found this review helpful