Reviewed: Nov. 19, 2005

I only tried making the icing and it was the best tasting I've ever made. Delicious !!

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mj007

Cooking Level: Intermediate

Home Town: Cornelius, Oregon, USA

Living In: Hillsboro, Oregon, USA

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SAF1969

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HISTORYGIRL04

Cooking Level: Expert

Home Town: La Mesa, California, USA

Living In: Lakeside, California, USA

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!

Was this review helpful? [ YES ]
126 users found this review helpful

Reviewer:

chefX39

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 9, 2004

These turned out sooooo good! Very yummy moist recipe! We ate them w/o the icing....they were all gone before I had the chance to make the icing! We're not big on nuts in our family so we didn't add them. Plus, my batch made 25 muffins...not 12. Perfect recipe...we'll be making these again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MELISSAKOVACS07

Cooking Level: Expert

Reviewed: Jan. 13, 2005

Very moist and flavorful. I ate them as muffins without the icing and they were delicious! Made 18 muffins, so I cooked for slightly less time (approx. 20 minutes.)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BETHMCNICK

Cooking Level: Intermediate

Home Town: Croton On Hudson, New York, USA

Living In: Repulse Bay, Hong Kong Island, Hong Kong

Reviewed: Mar. 20, 2005

I also added pecans and raisins to the cupcake batter and pineapple to the icing and it turned out great that way. The recipe is very moist but not too sweet like a regular cupcake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BETHR21

Reviewed: May 12, 2005

These were excellent, very moist! The only thing I changed was I used another frosting. I used the whipped cream with cream cheese frosting recipe on this website. Again, excellent, I will definitely make these again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

FERRISBEAN

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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)

Was this review helpful? [ YES ]
4 users found this review helpful