Reviewed: May 17, 2009

Unfortunately an acquired taste. Kind of strong. My mother in law hated it. :)

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Reviewed: Apr. 20, 2009

Delicious! I didn't add the orange juice or orange peel. Instead I added 2/3 cup of evaporated milk. I dusted the pan and topped it off with sugar. Also, I didn't refrigerate after baking. Turned out great!

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dedwards

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

the cream cheese filling is very good, but the muffin is quite dry.

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Jan. 16, 2009

I made these this morning and they turned out Great. I love the cream cheese in the middle. I often put the cream cheese mixture in all the muffins I make.

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teri

Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

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Reviewed: Jul. 9, 2008

I liked the taste of these pretty well, but had two issues. First, I didn't like them the next day, after they had been refrigerated overnight - they were pretty soggy. Next, I felt that the cream cheese center was too heavy. That might be my fault though, as I made them in a texas muffin pan, which only yielded six mufins. It was, however, quite awesome that I was able to use some sad little baby carrots from the bottom of my veggie drawer to make these muffins. Just threw them in the food processor. As some other reviewers suggested I added some ground ginger, nutmeg and vanilla. I also sprinkled sugar on top before baking. I might make these again...

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

Yummy recipe! I would give it 4.5 stars. I used oj concentrate, and 1/2 and 1/2 instead of evaporated milk. May have thrown in extra carrot as well.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 27, 2007

Really good. Brought them to work today & everyone loved them. I did add a little nutmeg & vanilla. I thought the batter was too runny but they cooked perfectly. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2007

These were great. I found them to be a little dry but that could easily be remedied by upping the liquid next time and perhaps taking out a little sooner. I was baking on convection so my timing may have been a bit off. I omitted nuts due to allergy concerns as I was taking these to church. They were a hit. The orange zest in the cream cheese filling is a really nice treat.

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Karin

Cooking Level: Intermediate

Home Town: Pitt Meadows, British Columbia, Canada

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Reviewed: Feb. 1, 2007

wow! the are wonderful,not too sweet. I made a few changes,I didn't have butter ,so i used canola oil,I also used 1 cu whole wheat flour and 1/2 cup wh wh pastry flour and I didn't have walnuts so i put some cranberries in the batter. They turned out SOOO GOOD! I imagine they would taste even better with butter. I also made a crumb topping to sprinkle on top,didn't need it but it was nice. I will make these again and again and Im e-mailing the recipes to my friends.since I wrote this review I made them once more,following the recipe w/o changes and they turned out irresistible, we couldn't stop eating them until they were gone. Fabulous!

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claudia

Cooking Level: Intermediate

Home Town: Montevideo, Montevideo, Uruguay

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 10, 2006

really enjoyable muffin. Made them as instructed except I added some ground ginger and some nutmeg because I like things a little spicy. Very tender and really yummy. I will definitely make these again, they look very fancy with the cheesecake filling!

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JYHICKS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Nov. 17, 2006

Thanks for this recipe! I followed the instructions exactly and the muffins came out perfect. The combination of carrot, raisins, walnuts and cream cheese is fantastic.

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