Reviewed: Apr. 16, 2012

I review a lot of recipes, but I'm happy to be the first reviewer of this one. The flavor of these is wonderful and would get five stars on its own. They are moist and fluffy. There are a couple of small problems, however. The recipe states to fill the cupcake liners "to the top". Even when I did this I ended up with 14 cupcakes. I'm a very experienced baker, so I wish I had gone with my gut and made 15 or 16 cupcakes. I ended up with the cupcakes spilling over the tops and adhering to the cupcake pan. I thought with all that baking powder they'd rise nicely, but they were pretty flat. I did follow the directions precisely, but added the vanilla with the other wet ingredients. I'm certain this didn't affect the outcome. The frosting is delicious, but mine turned out somewhat thin, even without all the milk. My advice would be to make 15 or 16 cupcakes, and to add NO milk to the frosting until the very end and then, only if you need it.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Apr. 22, 2012

Totally delicious twist on carrot cake. I wish I'd made carrot cake sooner because I totally love it. This recipe was easy enough to follow and turned out perfectly, and this coming from someone easily frustrated in the kitchen. I even messed up on the frosting and it turned out okay. I was distracted by a scary movie and didn't read the instructions. I added the butter and cream cheese to the confectioners sugar and had to mix it dry. I ended up with a few lumps, but it still turned out good. Pic of my results added :)

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18 users found this review helpful

Reviewer:

Pam

Cooking Level: Beginning

Reviewed: Apr. 29, 2012

I heeded the review of Pam-3 boysmama, I did not put milk in the frosting at all and used 3 1/2 cups of confectioners sugar. OMG delicious! I hope there's some left for my bosses birthday on Tuesday!! Oh and mine made 22 cupcakes.

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31 users found this review helpful

Reviewer:

sharron

Reviewed: May 3, 2012

I make a lot of cupcakes and am always looking for a new recipe to try. This was my first try at carrot cupcakes. I used butter instead of oil and creamed the butter, sugar and vanilla, then added the eggs, flour mixture and carrots and pineapple. They came out great. My one suggestion would be to make sure you grate the carrots. I put them in a food processor and I don't think I got the pieces quite small enough. I also used vanilla paste instead of vanilla extract in the frosting.

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7 users found this review helpful

Reviewer:

swimgymfly

Reviewed: May 14, 2012

Made these for Mother's Day. This will become my new carrot cake recipe.

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5 users found this review helpful

Reviewer:

luvstocook

Cooking Level: Intermediate

Living In: Pueblo, Colorado, USA

Reviewed: May 31, 2012

I sent these to a fundraiser and I had two different people ask if I counld make them for their events.... rave reviews

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6 users found this review helpful

Reviewer:

belle

Home Town: Skippack, Pennsylvania, USA

Reviewed: Aug. 3, 2012

These cupcakes were in credible but instead of using canned pineapple i chopped fress pineaple and everyone loved them

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3 users found this review helpful

Reviewer:

sonia

Reviewed: Aug. 6, 2012

Absolutely wonderful !!! These were "Gone in 60 seconds". Thank you

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3 users found this review helpful

Reviewer:

ALICE

Reviewed: Aug. 16, 2012

Mmmmmmmmm......so good! They are good with and without the frosting. I was a little nervous because the batter tasted very carroty, but after baking the flavor is amazing!

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7 users found this review helpful

Reviewer:

JPSaldana

Reviewed: Aug. 17, 2012

I have used this recipe for 40 years. It is from the Better Homes and Garden Recipe Book I got for my first Christmas from my husband. Awesome recipe, but not too dietary but scrumptious. I still use it and I get rave reviews all thetime! I make exactly Ike this recipe, I don't deviate from it at all!

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3 users found this review helpful