Reviewed: Apr. 22, 2012

It's goooood. Though for the frosting I replaced some maple syrup with icing sugar as I was afraid the maple taste might be a bit too much since there's already quite an amount in the cakes. Still fine, subtley mapley and the tartness of the cream cheese still comes through. I made the cupcakes in really small sizes - my cupcake cases were about 5 or 6cm in diameter but the cake still holds together very well in that small size. The cake is moist, soft and spongey, a good texture for something packed with shredded carrots; unlike the crumbly versions you find in stores outside that tend to be on the drier side too. But I feel that the cake could do with a blend of spices with a fuller body. I would add some ground nutmeg and allspice on my next batch. Otherwise a good recipe, thanks to Lisa's Grandmom for the lovely and warm taste of maple syrup and carrot cake :)

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Reviewer:

Sunny1405

Reviewed: Apr. 3, 2012

I made these cupcakes for about 60 people. They came out perfect. I did add a bit more cinnamon and some cloves. I frosted them with a maple butter cream. Fantastic. Thanks for sharing

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Reviewer:

patsy

Cooking Level: Expert

Home Town: Weedsport, New York, USA

Reviewed: Nov. 23, 2011

Followed the "cupcake" recipe exactly. Definitely would not define these as cupcakes by modern expectations. They are very good, but not sweet at all and definitely fall in the muffin category. I also found the frosting to be disgusting as written. I added a fairly significant amount of powdered sugar and spices (cloves, cinnamon, and nutmeg) to make it taste good and have a better consistency. Even with dark amber syrup, the maple flavor was not noticeable. I would recommend adding some maple flavoring if you want that flavor to emerge more.

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Reviewer:

fellina

Reviewed: Oct. 3, 2011

very good. I followed the other reviews and used half brown, half splenda, then half apple sauce, half oil. Just a little healthier version. I added some raisins. Very good and moist, without being super sweet. It's a keeper

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Reviewer:

tuckersmom

Reviewed: Sep. 5, 2011

First try was Great. Second was to spicy

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Reviewer:

Baker Ray

Reviewed: Aug. 22, 2011

I feel like these needed more spice (cinnamon and nutmeg), and something to make them denser, but overall, pretty good. Skipped on the frosting since we didn't have any of the ingredients on hand, but I don't think they needed it!

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Reviewer:

Karla S

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

Cake was nice and moist but didn't taste much maple. Icing was runny, maybe because of the maple but didn't taste much maple flavor. Other than that it was good.

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Reviewer:

Gabriella

Reviewed: Jul. 31, 2011

I've made these as muffins. I replaced sugar with some stevia. They turned out mildly sweet with very carrot-y flavor and great texture. Thanks!

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Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Jul. 28, 2011

Yum!! These cupcakes were delicious just by themselves, but tasted just as great with a cream cheese frosting. I forgot to use shortening, but they still turned out amazingly well!

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Reviewer:

GingerGirl

Cooking Level: Intermediate

Reviewed: Jun. 1, 2011

I enjoyed this recipe. I did have to alter the frosting. I used baby carrots, because that is all I had on hand. A pain to shred, but it gave a texture and sweetness that we loved.

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