Reviewed: Oct. 3, 2008

These were so moist and delicious! I made a regular cream cheese icing, and took out half the oil and put in 1/2 cup of applesauce. I think I could easily cut out 1/3 of the sugar as well to make them more healthy...they are definitely on the sweet side. But oh so good!

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The Meal Planner

Cooking Level: Expert

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Reviewed: Oct. 2, 2008

I don't like anything with carrots, so I didn't eat these myself, but I'm reviewing it based on the raves I got from the picnic I took them to. I halved the icing recipe, and still had quite a bit left over, and I forgot to add the heavy cream, but the frosting was still delicious! I also got feedback on how moist they were. The only strange thing was that some of the carrots turned green - apparently that sometimes happens to carrot cakes. Anyway, thanks for a great recipe!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Sep. 28, 2008

These were exactly like my grandma's carrot cake she used to make. I changed it up a bit...1/2 apple sauce for 1/2 the oil, whole wheat flour, brown sugar for white. Super moist and tasty.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 14, 2008

These where pertty good

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Elara

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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Reviewed: Sep. 13, 2008

I personally don't care for carrot cake, but these are to die for. I used the white chocolate frosting which was yummie yummie! The only thing that I did different was chopped the carrots with my cuisarnt food processor. Next time I would also chop the pineapple chucks in it as well. A+++++++

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goofycatt

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Reviewed: Sep. 13, 2008

i made these for my boyfriend. they were nice and moist, but the frosting was the best part!

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rachel

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Reviewed: Sep. 4, 2008

Very good! I only had 1oz. white chocolate and no orange extract, but the icing turned out fine any way. If the icing looks runny at first- keep mixing!

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foxycook

Cooking Level: Beginning

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Reviewed: Aug. 31, 2008

awesome carrot cake! made these for the girls at work who eat NOTHING...EVER, and they loved them! Didn't make the icing, don't like white chocolate. Made them with Cream Cheese Icing II. Yummy!

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jennyblue

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

Living In: Bordentown, New Jersey, USA

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Reviewed: Aug. 7, 2008

The cupcakes turned out really nice and moist. I am still going to look for a recipe that doesn't include pineapple. Even though I didn't tell my son what was in it, he found it!! I used the bourbon icing for these, as I didn't have all the ingredients for it. Overall though, again they were nice.

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WILDWOMAN71

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 7, 2008

I've made this a couple times (without the nuts) and I always get rave reviews. I LOVE the icing, it compliments the cupcakes better than a regular cream cheese frosting would. The folks in the office can't wait for me to make it again! Thanks!

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Jess

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 12, 2008

Delicious! I did not try the frosting, but it sounds wonderful. I used 1/4 cup applesauce and 1/4 cup oil instead of the 1/2 cup of oil. I got 18 cupcakes out of the recipe and baked mine 18-20 minutes. Thanks for the recipe, my family loved it!

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 10, 2008

Made these for a family dinner and everyone loved them!

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Maggixial

Cooking Level: Expert

Home Town: Deerfield, Wisconsin, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 26, 2008

These are amazing!! I made them along with 3 other flavors of cupcakes for a birthday party and these were the first to go. Not too sweet and the tops were a little crunchy which gave great texture! I added the confectioners sugar slowly and to taste. I did not use all that the recipe called for and I think it would have been way to sweet had I used all of it. After I iced them, I sprinkled the the tops with cinnamon and garnished with white chocolate shavings.

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mfrijoles17

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Reviewed: Apr. 30, 2008

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!

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Rachel

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Apr. 8, 2008

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!

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Dale

Cooking Level: Expert

Home Town: Malibu, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Apr. 3, 2008

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.

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sumcreativecook

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 2, 2008

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

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Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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Reviewed: Mar. 30, 2008

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.

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SHANA799

Cooking Level: Beginning

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Reviewed: Mar. 26, 2008

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!

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jayme8121

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

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!

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