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Carrot Cake Cupcakes with Cream Cheese Icing

Reviewed: Oct. 15, 2013
I have never made carrot cake before and gave this recipe a try (I bake all the time, so I should have gone with my gut). The flavor was very nice and mine did not come out too dry, like others have mentioned (but I could see how they could get dry and would probably up the oil/water next time). The one issue I have is how vague the amt of carrots is. "4 Large carrots". I used the suggested amt and as I was mixing, I kept saying to myself "this looks like WAY TOO MUCH carrot" and it WAS! I wish it said something more like "4 large carrots, yielding @ 2 cups" or whatever it's supposed to be. I didn't buy HUGE carrots and it yielded probably 5 cups..yikes! So I ended up with 12 cupcakes and a corning-ware size cake (but OVERWHELMINGLY Carroty). Also the icing is WAY too much, if you end up with 12 cupcakes, you only need HALF the icing. I will tweak the recipe next time, as it was easy and the flavor was nice, IF there were less carrots!
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