Reviewed: Jun. 12, 2011

Just made these exactly as recipe calls for. I even ran out of vanilla and they were sooo good. So light, fluffy and moist, definitely a keeper recipe. I was a little confused on the frosting part, it was all crumbly when I was mixing it with my hand mixer, so I stopped and used a rubber spatula to mix it together and it was fine. Thanks for the recipe. Deelish!

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Reviewer:

Susana

Reviewed: May 14, 2011

It came out tasting like baking soda for me. Is 1 and 1/2 teaspoons of baking soda correct? I can't figure out what I did wrong!

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Reviewer:

audra lapinas

Reviewed: May 9, 2011

Delicious, moist, and easy! For a healthier version, substituted sifted wheat flour for half of the all-purpose flour and applesauce instead of oil. Yum! Will add raisins and walnuts next time. Delicious with or w/o icing. Everyone loved them :)

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Reviewer:

jessprice16

Cooking Level: Intermediate

Living In: Haverhill, Massachusetts, USA

Reviewed: Apr. 21, 2011

I'm in love with these muffins! My nana said they were the best muffins she's ever had. I reduced the sugar in the icing by 1/2 a cup, as I prefer a less sweet icing. Turned out fantastic! Thank you so much for sharing this wonderful recipe.

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Reviewer:

Bernard_Family

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Oakville, Ontario, Canada

Reviewed: Apr. 21, 2011

I made these with my friend for my co-workers before Easter Break and they LOVED them!

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Reviewer:

Carol C

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Apr. 19, 2011

yummy,yummy. these were great muffins. very moist. just as good , even without frosting. added a touch more cinnamon.other than that i wouldnt change a thing.

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Reviewer:

red

Reviewed: Apr. 7, 2011

SO GOOD!!!!!!!! I made the recipe exactly as written and it turned out perfectly. Next time I'll try adding pecans, sunflower seeds, etc.

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Reviewer:

BEAR KEEPER

Cooking Level: Intermediate

Reviewed: Apr. 7, 2011

These muffins are truly "fluffy"! They are not at all heavy like many carrot muffins are. I recently made over 400 of them for a function. They are easy and came out absolutely perfect! In addition to the frosting, I decorated the tops with rice crispy treat nests filled with jelly beans! Perfect for Easter!

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Reviewer:

Kakrall

Reviewed: Apr. 1, 2011

I make these, but pretty much have come up with my own low fat version, I use whole wheat flour, and apple sauce (1 cup) in place of the oil...I have even gotten to the point where I make the apple sauce myself to avoid the sugar in the pre-made kind, plus I like the slight chunkiness mine adds...I also add raisins. I use splenda in place of the sugar, but that's just me....everyone raves about these muffins! I sometimes add the frosting (using low fat cream cheese) and sometimes not)

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Reviewer:

Rebecca Salehar

Reviewed: Mar. 17, 2011

I thought these were perfect. I will admit that I made a few substitutions but not because I thought the original recipe was lacking - some were intentional, others not. Intentional: I used half regular flour, half whole wheat. I also used a little prune puree and used a little less oil (not much) to add extra nutrients - they were for a friend who just had a baby. Unintentional: Uhm, I ran out of everything (her visit was sorta last minute) - ran out of carrots - it takes quite a few to make 2 cups so I shredded some apples too (unpeeled for what it is worth). I also ran out of cinnamon so only had a little left and subbed allspice instead (I was going to use nutmeg and cinnamon both anyway so it is was good from a flavor perspective). Finally, I ran out of sugar (I know, I know - why I am even bothering at this point) at about 2/3 cup so I used powdered sugar and for the remainder but didn't make a full cup because of its density difference. Overall, they were fantastic. I would probably do the whole wheat again and maybe even the apple as they were really moist and wouldn't mind if I had to do it exactly over. It made closer to 15 muffins in my tins.

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