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.

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! :-)

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.

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.

I get rave reviews from those whom I share these muffins with. The glaze is what makes them special and the carrot amount adds to the luscious moistness. I guess she likes dry things! Too bad.

Way too much carrot and not enough "muffin". Glaze didn't improve the taste either.

Delicious! I substituted the oil for apple sauce and it made it light and fluffy!

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!!!

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!

Made these into large muffins. They are great tasting and stay moist.

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.

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 ;)

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.

These muffins were so good! I made them on Christmas morning and they were perfect- the glaze was just right.

Love the cinnamon glaze! Used applesauce in place of vegetable oil, turned out great.

This is an excellent carrot cake recipe. It's very moist and tasty. I made it in my mini-bundt cake pan. It made 10 mini-bundt cakes, and I did not have to alter the cooking time.

Very tasty! Nice moist muffin. I liked the buttermilk glaze, kind of dressed the muffin up. I did miss the normal raisins you find in carrot cake, though. Next time I'll put some in. Nice low fat recipe! Thanks.

Excellent! These were great the first time I made them. My toddler loved them. I just got done making a second batch and I believe they are even better and healthier. I made these substitutions: 5 large carrots, grated; Only 1/2 cup brown sugar; Only 1/3 cup white sugar. With these substitutions the muffins are still sweet, raised great, and are delicious! Great recipe!