The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 23, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 14, 2008
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.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by katie5555
Reviewed: Mar. 14, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 10, 2008
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.
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Home Town: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 27, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 10, 2008
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.
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Photo by Star S.

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Shelton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 31, 2008
Wonderful!The best! I also used the cream cheese frosting recipe from this site.Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 27, 2008
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.
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Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 26, 2008
I doubled the recipe thinking I would have 2 dozen but ended up with 4! Good thing since everyone loved them.
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Cooking Level: Intermediate

Home Town: Mckeesport, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 19, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 21, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2007
Good recipe, I definitely had a lot of frosting left over, only need to make half what the recipe calls for.
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Cooking Level: Intermediate

Home Town: Torrance, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 17, 2007
I only made the icing, and it tasted great, but it melted so quickly. Perhaps it's the humid climate here.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 16, 2007
these cupcakes are delicious and very easy to make. Everyone licked their fingers after trying them! Excellent recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2007
I give this a 4 just cause it was more of a spice cake rather then carrot cake. Still really good though. I followed the recipe and I also got 18 cupcakes not 12 and the icing is really good but made way to much, I could probably tripple the cupcake recipe to use all the icing.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 31, 2007
Delicious recipe. I followed the cupcakes and the icing recipes exactly and they were so good. One note, this yielded 18 not 12 cupcakes and the icing had a LOT left over. I made this for the adults after trick or treating while the kids dug into the candy. I can't wait to have another one for breakfast. Good recipe.
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TK1

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 20, 2007
is really yummy and kids love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 12, 2007
It was really good. I agree about cutting the icing recipe in half, but I filled the cupcakes to the top and they gave me FULL, pretty 12 muffin tops.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 6, 2007
great recipe, easy to make .the only change i made on my second batch was adjusting the portions ,i made more batter and less icing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 4, 2007
Excellent! These cupcakes are truly delicious. Next time I might add a little less orange extract though.
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Home Town: Hobart, Indiana, USA
Living In: Chicago, Illinois, USA

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