Reviewed: Nov. 16, 2009

These are very good with and without the frosting.

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alliekat

Cooking Level: Intermediate

Living In: Surprise, Arizona, USA

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Reviewed: Oct. 1, 2009

This is an amazing recipe. I've made it a few times now and it's especially good with a few raisins thrown in.

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sg

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

fantastic! I added nutmeg and used 1/2 oil and 1/2 applesauce

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jul. 25, 2009

Tasty and easy. For the frosting, I substituted sour cream for butter. Delicious.

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NSTARK

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Reviewed: Jul. 23, 2009

These were really good, but I don't know if the result justified using precious maple syrup - even in Vermont, it's so expensive!

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jul. 11, 2009

hi. These are good. They are similar to other recipes on here made with carrots, such as the cookies, and cakes. I like them and so does my 2 year old. I used less sugar than called for and I still think it was a bit too sweet. I like the texture. The house smelled like pancakes when they were baking, which was interesting. These are good and I might make them again, if I have some syrup I need to get rid of but otherwise I will stick to a regular morning glory muffin or a carrot muffin.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: May 15, 2009

The cupcake turned out great!! Everyone liked it, but to me, the icing was a little bit off, like sour...

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FlourGirl

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Reviewed: Apr. 22, 2009

I'm kind of up in the air on this one. I've had better carrot cupcakes, and I didn't really notice the maple in these. They stuck horribly to the paper liners, but surprisingly the cupcakes were still moist inside, but almost undercooked. I substituted applesauce for the oil, but otherwise didn't change anything. Since I didn't have the ingredients for the frosting, I used a container of vanilla frosting and added some maple flavoring, which, in my opinion, was the best part. On the other hand, my boyfriend really liked these, and I guess that's all that matters, since he'll be the one eating them!

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Apr. 20, 2009

These cupcakes turned out delicious! So moist and not too rich! I just made a trial batch because I am hoping to use the recipe for my wedding reception. I think I did something wrong with the frosting, it turned out too cream-cheesy. But other than that, they were probably the best carrot cakes I've ever had!

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Colquhoun

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Reviewed: Mar. 22, 2009

Very moist! I added about 1/4 teaspoon of fresh nutmeg to the dry ingredients.

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greencabaret

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Reviewed: Mar. 20, 2009

Moist, delicious cupcakes! I only had 1/2 cup oil, so I used it plus 1/2 cup applesauce, and they came out great! I also used 1 1/2 cups of white flour, and 1/2 cup of whole wheat flour. Delicious!! I didn't even need the frosting (and I'm usually a frostaholic).

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Samui36

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Reviewed: Oct. 13, 2008

I only used the icing from this recipe. I actually used it to ice brownies for a Fall gathering. It was excellent and very easy. Everyone raved!

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GIANNA829

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

YUM , YUM ! THE KIDS KNOW THAT THERE IS CARROTS IN CUPCAKE . HOW EVER THAT DIDN'T STOP THEM FROM ASKING FOR 3RDS ! EVEN GREAT WITH OUT BUTTER ! COOKED FOR 25 MIN.

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Dionne

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

Moist and delicious. I opted to leave off the frosting (like suggested by other reviewers) and it made a fantastic muffin. I also did half apple sauce and half oil, and half white sugar and half brown sugar. I am adding this one to my recipe box!

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Olenka

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Reviewed: May 17, 2008

I just made these for the first time, and they are fantastic! I've never liked carrot cake before, but wanted to use up some carrots so thought I'd try something new. I cut the recipe in half, then added slightly more cinnamon, a dash of nutmeg, and a dash of cloves. For the frosting, I cut used only half the syrup than added a bit of powdered sugar as well. My husband requested cake that isn't 'too sweet' and these were perfect. I'm now a carrot cake convert!

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elzolson

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Reviewed: May 15, 2008

These turned out pretty well. I made a few modifications to make them healthier and omitted the frosting and called them muffins. I used 1/2 splenda 1/2 sugar in place of the sugar and sugar free maple syrup in place of the maple syrup. I also used 1/2 applesauce and 1/2 oil in place of the oil. I used an egg substitute as well to make them vegan. Try this recipe, it's definitely a keeper!

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BetsyCrocker

Cooking Level: Expert

Home Town: Broadview Heights, Ohio, USA

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Reviewed: Apr. 18, 2007

I made these cupcakes for a Potluck at work today, they were OK. People seemed to like them, but there were still a lot left over - which is unusual as I work with Hungry Monsters!!! The cake was good, but the icing was very strange and the combination didn't taste too good together. They did look great though! I would use the cake part but would not make the icing again.

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 16, 2007

SO moist and delicious. I would have preferred a lil more "spice" flavor. I think i will add cloves to my next batch. I doubled the cinnamon, used 1/2 cup sugar, and 1/2 brown sugar.. i didnt pack the brown sugar so my cupcakes were'nt as sweet which was fine because the frosting made up for the lack of sweetness. Definitely 5 stars!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 7, 2007

I made these for my kid's first birthday, and they were a big hit. I added sugar to the frosting to make them a little sweeter, but the frosting was still kind of runny...next time I would add flour or something to stiffen it up. These cupcakes are not very sweet on their own, but they're incredibly delicious. I'm going to make them again without the frosting and call them muffins and eat them for breakfast.

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cookingbot

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Reviewed: Jan. 10, 2007

Very Good!! I did alter it a bit for my family. I subed the cup of oil for applesauce, cut the sugar to 3/4 cup, used 4 egg whites and 2 yolks, and added some flax seed meal.

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TERRABEAR

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Maple Carrot Cupcakes

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