Reviewed: Nov. 10, 2012

The muffins were very delicious! That said, I reduced the sugar from 1 cup to just 3/4 cup and next time will try 1/2 cup and still think they will be plenty sweet. Also reduced the sugar in the icing by nearly 1/2 and was more than sweet enough. oh and think I had a bit over 2 cups of grated carrots, shredded what I had and think it came to more like 2 1/2 cups. Otherwise followed recipe as stated. Was skeptical when I saw the very thin/runny batter, but it baked very nicely and truly was 'fluffy' and light. Will make again... loved by the kids and adults alike!

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Reviewer:

kayekrebs

Reviewed: May 30, 2012

Yup, these are really good even without frosting. The only thing I did different was I used Pure Coconut oil in place of vegetable oil, and I used half a cup of brown sugar and half a cup of white sugar. They are recipe box worthy. Thanks!

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Reviewer:

Tammy777

Cooking Level: Intermediate

Reviewed: May 1, 2012

Unfortunately these muffins were disappointing. I followed the recipe to the letter and although they came out nice and fluffy they had a strange metallic taste from all of the baking soda. I will not be making these again.

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Reviewer:

ChefsDaughter

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 6, 2012

These muffins were delicious even after a few health-tweaks! I replaced 1/2 the oil with applesauce, used 1/2 wholewheat flour and 1/2 all-purpose flour, and used brown instead of white sugar (3/4 cup). Also, I made them irresistible (say my friends) by adding a little extra spice: 1/4 tsp ginger powder and 1/4 tsp nutmeg. YUM!

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Reviewer:

sonador

Reviewed: Feb. 15, 2012

I just made these muffins and they turned out nice and fluffy. I used cupcake liners and they did not stick. Hopefully my daughters will like them, I put a few chocolate chips on top to entice them. I baked them for 24 minutes.

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Reviewer:

ssbaker

Reviewed: Jan. 25, 2012

Yummy, moist, and light cupcakes! I used half of the sugar for the frosting and turned out perfect!:) All of my friends LOVED it. Thanks!

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Reviewer:

beccabecca

Reviewed: Oct. 8, 2011

very delicious and moist. I make mine without the frosting and my 2 year old daughter cant get enough of them.

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Reviewer:

bnb4ever

Cooking Level: Expert

Reviewed: Sep. 5, 2011

Great, especially if making a full carrot cake is not in the cards. Helps control serving size for those of you who live with cake addicts. Also used baby or snacking carrots which are a little sweeter.

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Reviewer:

PanFishWife

Reviewed: Sep. 4, 2011

Very, very good, natural carrot muffin. The batter recipe and icing recipe make more than enough. I have small-ish cupcake pans, perfect for typical cupcake liners, and this recipe made 18. I'm glad I didn't double the recipe. I did add 1C chopped walnuts with the carrots, and the batter handled it just fine. The only way to improve this would be a little stronger on the spice(s), if you like them spicier. Our family of 3 is quite pleased. I'm holding onto the recipe and will use this anytime we want carrot muffins. Not heavy at all, but not too light, either. Also, I followed the recipe exactly, and baked for 20 minutes in a weak gas oven.... no problems with the directions. Beautiful.

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Reviewer:

Julieee

Cooking Level: Intermediate

Living In: Worthington, Ohio, USA

Reviewed: Aug. 31, 2011

These were light and fluffy, exactly like it says! We took these to the cottage, so they were made for a couple days before being eaten -- still as good as always! Everyone loved them. To make storage less of a mess, I put the icing in a ziplock bag, snipped a corner and squeezed icing onto the cupcakes whenever we ate them. Less mess and hassle!

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