The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 25, 2006
This recipe is the best. My family loved it and I will make it again. I think I have an addiction to this now. lol.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 27, 2006
I made these for my daughter's first birthday and they were a big hit. I omitted the nuts, but otherwise made it according to the recipe. It was relatively dense with a mild spice flavor. I would not describe it as overly moist, but moist enough. I actually plan to make the cupakes again without the icing for my children. They were a big hit as "breakfast muffins". The icing was good but VERY rich. You definitely don't need all of it! Next time I will add a little flax seed oil and make a batch to freeze for snacks/breakfast muffins.
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Cooking Level: Expert

Home Town: Franklin, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 2, 2006
These are SO good! Really decadent. (And I thought I "didn't like" carrot cake.) My daughter saw some beautiful carrot cupcakes w/cream cheese frosting at Trader Joe's and wanted to buy them; I told her we'd do better and make some instead! This recipe looked good, and it was. I have never made carrot cake before and was unsure of the pineapple, but it's great. I also thought the batter was really liquidy, but I guess it's supposed to be that way. I got 15 cupcakes out of this. I reduced the white sugar to 1 cup and it was plenty sweet. I also used 1/2 cup whole wheat pastry flour. I used 1% milk in the frosting, not cream, and it was fine. I made all of the frosting (used Neufchatel), and yes it is too much, but I was expecting that because I read the reviews. I'm going to use the rest to frost some chocolate cookies. The frosting is really good; I added an extra ounce of white chocolate. Next time I would only do 3 cups of sugar- it's pretty sweet as-is. You can really taste the orange too but I like that. This recipe is really good, and almost perfect (except for the sugar) so it gets 5 stars from me!
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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: Oct. 31, 2006
Half the recipe for the icing, that will be enough to frost the cupcakes. These were super moist and delicious, everyone loved them. Next time I might try adding some dried cranberries or raisins, that might be a nice touch.
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Cooking Level: Expert

Living In: Indiana, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 30, 2006
This didn't come out quite as well as I had hoped.
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Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 20, 2006
Like a lot of other people, I found that this recipe produced twice as much icing as was necessary. These cupcakes turned out delicious and I got wonderful remarks from them, namely that they were the best they had ever tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 16, 2006
Unfortunately didn't have enought time to make the frosting, but got so many compliments on these cupcakes, they get my highest rating!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 10, 2006
The muffins are very moist and tasty, the frosting however is a little thin as it was wanting to run off of the muffins....even after they were totally cooled. I tried to add more powdered sugar which did help, but I didn't get the consistancy that I wanted because I didn't want to add too much. I doubled the muffin recipe, and left the frosting the same and still ended up with extra frosting, and I frosted 24 regular sized muffins, and 24 mini's. I'll see if the frosting changes after being refrigerated, and then try spreading it again....it tastes good, just a bit thin, next time I will add more white chocolate. Thanks bakerama.
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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 3, 2006
Very good. I agree with all the others: there is two times as much frosting as cake mix, and the yield is about twice what is described. I was able to use the extra frosting on a chocolate cake so it worked out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 22, 2006
Delicious! Substituted applesauce for the oil and they're still very moist and delicious! The icing was perfect. Will use this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 21, 2006
the first time i made these - i made several changes - and they were only like a 4 star - this time i followed the recipe exactly - and they are so delicious - a definite 5 star... perfect for anytime of year - I could see these making great Halloween treats - using mini muffin tins - dye the frosting orange! Excellent treat :p
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Cooking Level: Expert

Home Town: Minden, Nevada, USA
Living In: Eindhoven, Noord-Brabant, Netherlands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 17, 2006
Excellent recipe, although, I will have to agree with the previous comments regarding the icing. I would also strongly recommend halving the icing recipe, or doubling the cupcake recipe! I have an electric oven, and reduced the cooking time to 19 minutes, so they came out super moist. Also, I ommited the nuts, for decorating puposes, but noticed that it brought out a stronger orange flavor than I would have prefered. Next time, I will either add the nuts, or put in 1/4 tsp orange extract instead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 17, 2006
I made these for Easter Brunch also. They are very moist, light, and have great texture. The frosting is good too. I thought they were kind of spicy, but everyone else thought they tasted right.
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Cooking Level: Intermediate

Home Town: Cornelius, Oregon, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 16, 2006
ok, these tasted really good= moist, not too sweet and stuff. they're not pretty, but i guess the only thing that matters is tase right? ^^
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 16, 2006
Made these for Easter Brunch as carrot muffins. Left off the icing. They were delicious. Very moist! Would not change a thing in this recipe!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 20, 2006
Carrot Cake is my favorite kind of cake and this is one of the best I've ever tasted. Not heavy tasting at all; nice, light texture. The cream-cheese frosting is excellent with the addition of the white chocolate. I used white chocolate chips in mine. It does make a ton of frosting and I ended up freezing the leftover. Next time I will either halve the frosting recipe, or double the cupcake recipe. This made 19 cupcakes for me, not 12. This recipe is a keeper!
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Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 17, 2006
Wonderful muffins, wonderful icing. These are a real keeper, I followed the directions exactly and I wouldn't change a thing. (I did half the icing recipe and had just enough to cover my gems)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2005
I only tried making the icing and it was the best tasting I've ever made. Delicious !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Nov. 9, 2005
I once again made these cupcakes this time for a summer Sunday evening BBQ. Made with the frosting from Carrot Cake III. Once again received rave reviews and many comments that they are delicious and moist!
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Cooking Level: Expert

Home Town: Allston, Massachusetts, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 10, 2005
I made this recipe for my boyfriend's birthday, his favourite cake is carrot cake. They turned out well, he loved them...I topped them with a few curls of shaved white chocolate for pizzaz! The only complaint I have is that the recipe for the icing makes a totally ridiculous amount of icing - a big waste of ingredients!! Next time I'd cut the icing recipe at least in half.
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Cooking Level: Intermediate

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