The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 26, 2009
I couldn't find my muffin tins so I used a bundt pan and called this Carrot Muffin Cake w/ Cinnamon glaze. I substituted finely chopped walnuts and a little oatmeal for the coconut since I didn't have any. Also, I used frozen pineapple pureed with Orange juice since I didn't have canned. Finally since I didn't own buttermilk, I used fat free vanilla yogurt mixed with a little half and half. This worked fine in both the cake and glaze. I had to double the cooking time but all and all I loved the result. Thanks for providing a great recipe for me to start from.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 18, 2009
My kids loved these!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 8, 2009
We absolutly loved them. The only changes I made was that I used milk instead of buttermilk.
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Cooking Level: Expert

Living In: Blanchard, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 26, 2009
Delicious. Tips for making them a bit healthier, but still moist and sweet: I reduced brown sugar to a heaping 1/2 cup, white sugar to a heaping 1/3 cup, and reduced oil to 1/4 cup. I also added 1/2 cup of raisins for an extra treat.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 8, 2009
Tasty, heavy, hearty muffins. There are a lot of ingredients and the glaze is not necessay, hence the 3 stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 25, 2008
omg!!! so good!! I added a cup of oats, used rasins instead of the pineapple, and made my our butter earier today, so the buttermilk i used for this recipe was fresh!! OH SO GOOD!!
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Cooking Level: Expert

Living In: Redmond, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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Reviewed: Aug. 6, 2008
This is a good recipe. I made it in mini cupcake pans. (more child friendly size) I told my little boy they were carrot "cupcakes" (more enticing than a muffin) and he ate them all up. All four kids and hubby liked.
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Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 13, 2008
I made this because it seemed a little bit healthier than some of the other carrot cake recipes, but was dissapointed in not only the flavor but also the texture. It was definetly moist fut just didn't have any cakeness to it. I did not feel the glaze helped much either.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 16, 2007
These are SO good and easy to make! I made them to send to school for my daughter's 4th birthday and her entire class just loved them! Any yummy way to get more fruit & veggies in my daughter's diet will always rate 5 stars with me! :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 7, 2007
I made these today and they turned out great! They were nice and moist. I used the Splenda white and brown sugars and egg subsitute for the eggs. Great recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 6, 2007
I made these today, cutting the recipe in half. They tasted bland and called for too much pineapple. I omitted the coconut, and I'm glad I did, because that would of been an additional cost.
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ray

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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 23, 2007
Way too much carrot and not enough "muffin". Glaze didn't improve the taste either.
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Cooking Level: Expert

Living In: Thorold, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 21, 2007
Delicious! I substituted the oil for apple sauce and it made it light and fluffy!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: May 1, 2006
These are GOOD! I just got them out of the oven and couldn't wait to taste. I added 2/3 cup of chopped walnuts and since I didn't have any crushed pineapple I substituted a can of mandarin orange segments that I crushed up with my fingers. These are great. I don't know if they're going to last long enough to be glazed!!!
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Cooking Level: Expert

Home Town: Salem, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 16, 2006
I made mini muffins....they are great! I put the coconut into the blender to shred it more (I don't like long pieces of coconut!). Had these at our egg hunt today, and all the kids liked them. Even the ones who didn't like carrots or pineapple or coconut! My glaze was a bit runny, so I applied it with a pastry brush. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 3, 2006
Made these into large muffins. They are great tasting and stay moist.
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 13, 2006
These muffins are awesome! Moist, chock full of flavor, and they turn out great every time I make them. I use the finely shredded coconut and it works perfectly.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 26, 2005
I think this recipe is great (It's too bad that it doesn't give half stars, otherwise I'd give it a 4.5). I altered the baking time because I made them into tiny little muffins. On the first batch, it turned out great (I baked it for 15 minutes) and on the second I baked it for 17 minutes. Both turned out very well. As for the glaze, it was, well...perhaps a little too spicy? I just asked my mommy what she thought of it, and she thought that the cinnamon flavor was a little too overpowering. I'm making these for my friend's birthday, but next time I'll cut back on the cinnamon in the glaze. It's my first time ever making carrot cake, and I like it. It's tasty ;)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 12, 2005
Overall these were pretty good muffins. The main thing i would change is to cut back on the sugar....they did seem excessively sweet. The flavor was good but almost sweeter than any carrot cake I have ever eaten. I did use fresh pineapple this could have caused some extra sweetness so maybe if I had stuck to canned...just not sure.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 5, 2005
These muffins were so good! I made them on Christmas morning and they were perfect- the glaze was just right.
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