i wanted to give this recipe 5 stars, but i slightly changed this , and haven't actually tried how it's written here. instead of nuts i used a mixture of golden raisins and currents, and i used just a cream cheese frosting instead of the white chocolate, but they are good without frosting at all!

Everything you want in a carrot cake is accomplished in this recipe. Truly a light, moist, tender & flavorful crumb. Need we say more? No. White chocolate frosting is out of this world, just a slight tang from the cream cheese and not overly sweet (omitted the orange extract). Like the other reviewers you don't need to make a whole batch of icing to frost the cupcakes, just half it. Also got 18 standard cupcakes instead of the 12 noted on the recipe. This is going to be an heirloom recipe. Lovely!

A Great traditional carrot cake recipe. I modified the topping though... I forgot to use the heavy cream and used a 12oz bag of white chocolate chips. Still very good, but needed to refrigerate for about 1/2 an hour to get the right consistency.

this was pretty good.i didnt have pineapple in the hand so i used orange instead of it.for the cream cheese icing;i mixed the cheese with strawberry flavored cream and served on the top.leftovers were more delicous.thx a lot for sharing

Delicious and moist. To make them a little healthier, I used apple sauce instead of oil and cut back on the sugar. Didn't try the cream cheese frosting.

This recipe is the best! I modified it by making it sugar free and reduced fat. I used Splenda (regular & brown sugar Splenda), crushed pineapple presweetned with Splenda, omitted the oil (added some pineapple juice instead), used I can't believe it's not butter (in the tub) and fat free cream cheese. Thank you for this great recipe!

Oh so yummy....we did omit the icing because my daughter wanted plain vanilla frosting instead of cream cheese. She is nine and made these cupcakes all by herself (with my assistance). The carrot cupcakes were delcious! We got 18 beautiful cupcakes out of this recipe and they were worth every calorie. Loved these for Easter. Thanks for a great cupcake!

Two thumbs up! I cut the frosting recipe in half per the advice of another review, which is an excellent idea. On top of that, I modified to make a lower calorie frosting and cut the butter in half along with using milk instead of cream and the frosting was still excellent. Will make again!

These are amazing! I work in a HS and brought them for my students and co-worker and they LOVED them. The icing is fantastic, I used it for choc. cupcakes and substituted Raspberry flavoring for orange and it was perfect.

I didn't use the icing recipe but the cupcakes were absolutely delicious! Very moist and full of flavor. I followed the recipe exactly, except I left out the nutmeg because I was out.

Wow. These are great. Took a good bit of effort to make but my boyfriend (carrot cake lover) adored it. I noticed some other peoples observations...I agree about the orange extract. I used 1/4 tsp and it was great but just on the verge of making me think 'hmm should i have done a little less?' ALSO**** I dont understand why the recipe tells you to make the icing first. I was really pressed for time here and i had plenty of time where it could have been made once the cupcakes are put in the oven. so my reccomendation is dont do the icing first. Otherwise, this recipe is amazing.

Made these for my mom's birthday, since carrot cake is her favorite. I did not try the cupcakes, since carrot cake is not my favorite. However, my Mom, Dad, Husband and oldest son thought they were delicious. I also used the Cream Cheese Frosting II recipe found on this site. Thanks for a good Carrot Cake recipe. I can now make my Mom's birthday a little more special by making her a homemade carrot cake instead of a boxed one.

This recipe was fabulous!! I doubled the cupcake recipe and kept the frosting recipe as is and had just the right amount of frosting. I found that once the frosting was on the cupcakes the orange flavor was just right, not overpowering at all. I used 1 C. whole wheat flour to 2 C. all-purpose flour and substituted coconut for the walnuts. I kept everything else the same and got rave reviews and many requests for this recipe! I definitely recommend using this recipe.

Wonderful!The best! I also used the cream cheese frosting recipe from this site.Thanks!

This is an exceptional carrot cake cupcake recipe! The cupcakes are moist and full of flavor! I shreddded the carrots on the fine side of my shredder. As for the crushed pineapple, I wasn't sure if I should drain it or not -- I drained it and saved the juice and added about half of the reserved juice at the end when I saw the consistency. With that said, I think the recipe would be absolutely fine if the pineapple is drained or not. I did not use the frosting on this recipe -- I used Cream Cheese Frosting II from this site.

I doubled the recipe thinking I would have 2 dozen but ended up with 4! Good thing since everyone loved them.

I only used the icing, and it was wonderful. The hint of orange gave it a unique flavor. I used it on an eggless chocolate cake for my son's 2nd birthday.

VERY good - but I did take the advice of other readers and only used 1/2 the orange extract and made only 1/2 the recipe of frosting. Very good though - moist and delicious.

Good recipe, I definitely had a lot of frosting left over, only need to make half what the recipe calls for.

I only made the icing, and it tasted great, but it melted so quickly. Perhaps it's the humid climate here.