Reviewed: Nov. 10, 2009

This is probably one of the best carrot cakes I've ever made!!! Very moist and flavourful. The icing was amazing, but it made alot more than I needed. I shredded some white chocolate and sprinkled it on top. Have been asked to make this again for a wedding cake!

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Belizabe

Home Town: Grimsby, Ontario, Canada

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Reviewed: Nov. 1, 2009

These got rave reviews, but I used icing from Carrot Cake II as I prefer cream cheese. They were a bit tough to get out of the pan straight from the oven. I may try letting them cool in the pan first, then dumping them on the wire rack next time.

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DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 23, 2009

These are very tasty, but they turned out weird and flat rather than a traditional rounded "cupcake" shape. The taste was great though, and very moist! I didn't have a problem that other reviews had with too much frosting, maybe because I used a wide piping tip and because I love a lot of frosting on my cupcakes! I'm not sure if I'll make these again, just because of the shape they came out. (PS I don't live in high altitude)

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KariCanBake

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 18, 2009

O.k. but not the best by any means. The recipe makes a lot of frosting. I don't get the white chocolate part because you really don't add enough of it to notice any white chocolate in it at all. They didn't have enough flavor for me. I would have added a little more of each spice.

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MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Ogden, Utah, USA

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Reviewed: Oct. 14, 2009

These were awesome! I made them for a baby shower and can't even tell you how many people commented on them. I followed the recipe exactly except I didn't use the white chocolate cream cheese frosting. I instead used the cream cheese frosting from the recipe of 'carrot cake III' -- SO GOOD. Will surely be making this again very soon.

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StringBean

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 13, 2009

I truly can say,It is the best. I am not a cup cake eater,this was delicious. It is moist light and healthier then other cup cakes. I sub the pineapple for 2 cup of apples and mixed the nuts with it. I will be serving this treat for a baby naming. I omit the orange extract from the recipe (I did not have it) and alternate the frosting with pink color frosting (add one drop of red food coloring) and white frosting. can't wait to eat more of it.

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sym

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Reviewed: Oct. 5, 2009

I made these without any variation of the recipe. I'm not a carrot cake fan but my critics told me the cupcakes were delicious but contained few too many nuts. I did try one and saw their point; however, the flavor itself is mild and moist. I did like it as much as I can like carrot cake. I would've given this recipe 5 stars, but the frosting was the big disappointment for me. I love cream cheese frosting and was very much looking forward to indulging, even making the full recipe knowing that it will produce more then I needed. The texture, sweetness were all right. It's the orange extract that threw me off. It was way too overpowering. I felt it cheapened the richness of this frosting. Next time I'll put a drop for a hint of flavor or skip it completely.

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Kyah

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Reviewed: Sep. 29, 2009

Really good cupcakes! I found combination of the icing and the cupcake too sweet though. Next time I'll just make the cupcakes on their own, since they're moist and sweet enough without the icing.

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MAPLESUGAR

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Sagamihara, Kanagawa, Japan

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Reviewed: Aug. 13, 2009

This recipe is FAB!!! Yes, the recipe for the frosting does makes about 4 times more than you need but who cares when it is just soooo good ;-D I needed to make the muffins at night but frost them in the morning. One reviewer said that, if you wanted to pipe the frosting, you'd need to thicken it. A great tip for this is make your frosting and fridge it over night, because it's chilled and slighly stiffer (but still smooth & creamy!) you have just enough control then to pipe it without having to change the recipe in any way to thicken it. The muffins are just slightly sticky which is great, such a treat. Yes, there are a few ingredients but just prepare everything first and it's really not as much of a chore as you'd think. Plus, they're worth the effort and, like I say, it's not too much of a chew :-D TRY THIS ONE OUT!!! TOP MARKS!!! Thanks 4 posting x

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Janie

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

I made this recipe with no changes- completely as is. Absolutely wonderful! I acutally made them for a cupcake tower I was doing for my niece's wedding. I was traveling 350 miles so I made them on a Wednesday and froze them for traveling. I defrosted Saturday morning (the day of the wedding)and made the icing and decorated the cupcakes. The cupcakes froze beautifully and were very moist and delicious. As for the icing, my husband said "you can put that icing on cardboard and it would still be delicious!" Thank you! This is a keeper.

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wzdmsekr

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Reviewed: Jun. 21, 2009

These were very tasty. Used a standard Wilton cream cheese frosting. The pineapple in the cupcakes is a nice touch.

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JLMAYER

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 12, 2009

such a healthy treat for my family..it's like indulging on it without being guilty..

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genda

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Reviewed: Jun. 9, 2009

What a delicious treat! I also halved the icing recipe. I used honey instead of vanilla and added a splash of orange juice instead of pineapple. They turned out just as moist and sweet. Worth a try!

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J.Sue

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 21, 2009

The carrot cake is 3 stars, but the frosting is 5, so I split the difference by giving it 4 stars. I would not make the cake again, but the white chocolate frosting is to die for!

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Sandi Hoopes

Cooking Level: Expert

Home Town: Burlington, Colorado, USA

Living In: Berthoud, Colorado, USA

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Reviewed: Apr. 29, 2009

Great recipe. I made cupcakes just like the picture and had my husband take them to work where he got rave reviews. I used the frosting recipe from Carrot Cake III because I didn't have any white chocolate on hand. It made more than 12 cupcakes.

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mrandmrsmoose

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Reviewed: Apr. 20, 2009

The cake was very yummy but the frosting recipe was way to much for 12 cupcakes or a average cake.

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Sylvia N.

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Reviewed: Apr. 9, 2009

Excellent flavor and so moist!! I followed the recipe. The only suggestion would be to make sure the crushed pineapple is really crushed. I had chunk on hand so I ended up cutting it up a bit, but it could have been cut up a bit more so that you don't get big pieces in the cupcakes. Excellent. Thanks for sharing.

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love to bake!

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Reviewed: Apr. 6, 2009

This is the best carrot cake recipe! My family, friends, coworkers, and boss love them!

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Sapphire

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Reviewed: Apr. 1, 2009

This recipe rocks. I ended up using a little more carrot and less pineapple, and substituted half the oil for cinnamon applesauce. The end result was a moist, absolutely delicious and very sweet cupcake. I used the recipe for cream cheese frosting from Carrot Cake III and it complimented the cake amazingly. AWESOME! :)

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Brittonyes

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Reviewed: Mar. 28, 2009

I used this icing on red velvet cupcakes. I think I ate almost a quarter of the icing before I realized it. It was really good and not too difficult. It isn't a super stiff icing, so if you want to pipe it, it will take a little additional confectioner's sugar. Next time, I'll try the icing with the carrot cake. Or maybe just the icing...

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