Reviewed: Nov. 17, 2004

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

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Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jun. 17, 2003

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.

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Reviewer:

HUBBY747

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Reviewed: Jun. 3, 2003

Can someone tell me the problem. These muffins don't rise. Tried a second time with brand new baking powder(mine was old) and still didn't rise. Left them in the oven for an hour and then shut it off and left them in there. They NEVER cooked inside.Have thrown out 2 batches. I give up.

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15 users found this review helpful

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RED ACORN

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Reviewed: May 23, 2003

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!

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SHILLABILA

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Reviewed: Feb. 6, 2003

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.

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6 users found this review helpful

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EBNANA

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Reviewed: Sep. 8, 2002

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.

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19 users found this review helpful