Carrot Cake Cupcakes with Cream Cheese Icing Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 7, 2012
I made this cake and I added extra oil and some water with it. After reading the reviews, I was afraid it would be too dry. I used 1/4 cup of oil and 1/4 cup of water. The cake was delicious and so was the icing. I believe the icing could be cut in half, though, because there was too much of it.
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Cooking Level: Expert

Home Town: Bristol, Tennessee, USA

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Reviewed: Apr. 8, 2012
I have to start off by saying that the flavor of the cupcakes were good, however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck
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Reviewed: Apr. 4, 2012
Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over.
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Reviewed: Mar. 29, 2012
I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning.
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