Reviewed: Sep. 1, 2007

I only used the cupcake part of this recipe and instead of cupcakes I made a cake. I substituted apple sauce for the oil like another user suggested. I also cut the sugar in half but, I usually do on most recipes (I am not too fond of really sweet foods). It came out okay. It is not something I would make again but, I could eat it. In other words, it wasn't anything special for me. Sorry!

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Goldana

Cooking Level: Beginning

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Reviewed: Aug. 27, 2007

These cupcakes are absolutely delicious. 5 stars, no question.

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KSlim

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Reviewed: Aug. 12, 2007

Yum! These were so moist and tasty! I didn't have vanilla and I omited the ginger, I also skipped the frosting (plenty of calories as is :) I used the silicone muffin pan. I think it makes a big difference in the overall turnout. My family ate these up in one night!!

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LOVE4KYLA

Cooking Level: Expert

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Reviewed: Jul. 14, 2007

This is a great recipe but I improved on it a bit. With these modifications it is totally a FIVE star recipe! First, I used only 1C sugar, not 4, in the icing. Also the icing recipe needs to be cut in half, or just triple the cupcake recipe! I also added 2 1/2C-3C shredded carrots in the cake, and just because i like nuts I added a few extra. The result was a spicy, moist, not too sweet carrot cake. The icing isn't my favorite I think using just a simple cream cheese icing would be better. Anyway these were easy and fun to play around with. In fact i'm headed to the kitchen for another!!

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ktqueenie

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Reviewed: Jun. 19, 2007

I cut the frosting recipe in half but forgot to decrease the orange extract. It wasn't overwhelming but I would have preferred a more subtle orange flavor. I did add half a cup more shredded carrots because of reviews saying it wasn't carroty enough. Next time I will allow time to put the frosting back in the fridge to set up some...I let my cream cheese really soften & the frosting didn't have as much body as I would like. Great recipe...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 28, 2007

Excellent! I was looking for a new recipe similar to one I used to rely on, and this has all the 'right' ingredients for a carrot cake. I definitely reduced the sugar, to just under a cup, and used applesauce to replace the oil and they turned out terrific. I ended up using just a standard cream cheese icing recipe, which paired nicely.

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SarahT

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: May 17, 2007

Wow - very yummy!! I used half whole wheat/half white flour. Also half the vegetable oil and half applesauce. These two changes make them a little healthier. I also baked at 325 degrees so as not to burn and watched until done. I made regular cream cheese frosting. They turned out delicious. Will make again and maybe add raisins. Thank you for the recipe!!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: May 9, 2007

The cupcakes turned out excellent! People at work were practically fighting over them. I will concur with the other reviewers who said this recipe makes WAY TOO MUCH frosting. I doubled the batch because it says it only makes 12 cupcakes, but I actually ended up with close to 50, which I thought I was generously frosting until I was done and there was still a full two cups of frosting left!!! And I didn't double the frosting recipe! I also didn't have any orange extract so I put a dot of lemon extract in and it gave the frosting a nice citrusy flavor without being overpowering. I put an entire 20 oz can of crushed pineapple (which I drained, but not very well) in the cake batter because I didn't feel like wasting it. I will make these again, but maybe not so many!

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Janer110

Cooking Level: Intermediate

Home Town: Lyndonville, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 27, 2007

Great recipe! I accidentally baked them for 20 minutes which was far more than needed. They ended up pretty dark. But I did use a bit of coconut and the combination of spices was perfect. Everyone enjoyed them lots.

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J Hapa

Home Town: Berkeley, California, USA

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Reviewed: Apr. 10, 2007

This recipe is always a hit! I put the left over frosting in the freezer and my husband likes to savor it every once in awhile out of the freezer container!

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Maria

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Reviewed: Apr. 3, 2007

I must say that the frosting quite good, next time I may also use half the orange extract required. It is good enough to use again. This carrot cake recipe produces quite a tender crumb not oily like most, but I give it three stars because it was quite bland without the frosting. I didn't have crushed pineapple and pureed some fresh pinapple that I had on hand. I will try to make this again with the addition of coconut flakes. I'm crossing my fingers for the next time I make this cupcake.

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QueenofSuburbs

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: Hobbs, New Mexico, USA

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Reviewed: Mar. 18, 2007

These were very tasty, but I changed the recipe a bit: applesauce instead of oil, 1 cup regular flour and 1/2 cup whole wheat flour, replaced half of the regular sugar with splenda. I think next time some extra carrots are in order, because it seemed to be a little too much like a spice cake instead of a carrot cake. Also, I wasn't crazy about the icing for this recipe. The orange flavor was way too strong and I guess I prefer a frosting as opposed to an icing, so I ended up making Cream Cheese Frosting II by Janni on this site.

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Bake-ette

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 17, 2007

This recipe was a little longer than the ones that I normally try, however it was simply enough that I could follow it. One tip hide them so the children don't see them before dinner. My son loved these so much he ate two before dinner. The icing is incredible, soft and fluffy and not to sweet, loved it very much. I am not someone who normally likes to bake and this recipe has given me a new love for it. Thank you for sharing this recipe.

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smardipance

Cooking Level: Expert

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Reviewed: Mar. 6, 2007

When I first tasted the icing all I could taste was orange. So I made another batch without the orange extract and it tasted blan so I put the two togehter. I could still taste the orange but it tasted great on the cake. Next time I might add 1/2 the orange extract.

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kbphoto

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Mar. 3, 2007

Made your cupcakes without the frosting. Had no pineapple but added flaked coconut. Made a butter/brown sugar/cinnamon topping for some of them. Iced some of them with my cream cheese frosting. Two buckled in the middle so I melted up some cream cheese and brown sugar and blended in raisins and filled those ones. They look and smell awesome. Taste testing once they harden a little.

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Liv

Cooking Level: Beginning

Living In: Pomfret, Connecticut, USA

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Reviewed: Feb. 25, 2007

Recipe was ok. The muffins tasted like all spice muffins rather than carrot cake, and the frosting was a little too sweet. Agree with all of the other bakers, 1/2 the frosting recipe it makes a ton!

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Jodam

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2007

Excellent cupcakes. I did use my homemade cream cheese frosting instead. I will be making again. Thanks!

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 5, 2007

My lord. These cupcakes are ridiculously good. So moist and delicious.. I didn't change a single thing except for halved the icing (and still had plenty extra)and they turned out moist, pleasantly sweet and tasty as all-get-out. My friends will have to battle for them tomorrow! Thank you so much for this recipe!

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J.Huggett

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

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Reviewed: Jan. 25, 2007

Fantastic recipe, tasted delicious and I too will use them as a 'breakfast' muffin. I did not make the frosting, I think they are sweet enough without.

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CLAUDICIOUS

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Reviewed: Jan. 2, 2007

I made this using a Mini Cupcake pan and they came out so cute! The cakes were delicious and I got rave reviews from family. I did not use the white chocolate cream cheese icing, instead I used a different cream cheese icing, but they still came out great.

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Alexis G

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Carrot Cupcakes with White Chocolate Cream Cheese Icing

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