Fluffy Carrot Muffins with Cream Cheese Frosting

I now remember why I don’t do “carrot cake” anything often…it’s a lot of work to hand grate 2 cups of carrots. However, these muffins baked up beautifully, consistency was moist and tender, almost perfect. I used Splenda® Sugar Blend in place of the 1 cup of sugar in the muffins to try improve the nutritional breakdown a bit. I certainly could taste the oil and the baking soda, and that was a bit off-putting. I frosted half and just sprinkled the remaining six with some confectioners sugar. I’d have to try tweaking a few things to suit my taste if I decide to make again.

Excellent, light muffins. Here are my revisions. Used a lot less sugar (I don’t like it that sweet). Used 1/4 cup butter, 2/4 cup oil (I like a lighter, more buttery muffin) Added more vanilla I don’t think it needs icing at all!

These are so good! Definitely a keeper recipe. I do feel that the batter was a little too thin since the muffins overflowed while baking. I will add a little more flour next time. I added about 1/2 cup shredded coconut and about 1/3 cup chopped pecans just because I like them in traditional carrot cake but otherwise followed the recipe exactly. Made them for GET’s birthday and he loves them.

I love this recipe. It’s so easy to make and they are very light and fluffy. It will be one of my go to recipes for sure.

Absolutely delicious!! Fluffy for sure. The icing was excellent as well. I used 3/4 cup of sugar and it was more than enough. I also used 1/4 cup applesauce and 1/2 cup oil instead of all oil. When there is icing, we just use less sugar in the recipe itself. But the icing is a nice light flavour as well. Not overly sweet.

Yum

I followed this recipe exactly and the muffins were FLAT! Its not my first rodeo in the kitchen but they were flat as pancakes and made a giant square to cut apart. Took almost 25 mins to cook through so not sure whats going on with this recipe. It tasted great but ended up being a waste.

This review is only for the muffin; I used a glaze on top instead because I did not have any cream cheese. It definitely delivers on the light and fluffy, with a lovely mild cinnamon flavor. It would be great as an option on an Easter buffet or for a light afternoon snack. However, it is so light that it does not fill you up for a breakfast option. I cut the baking soda back to 1 tsp because of other reviewers mentioning the metallic taste. The metallic taste is a result of unreacted baking soda (because you used too much in the recipe). 1 tsp seemed to fix the problem.

I followed the recipe. Some reviews added raisins and walnuts and since we love both I added 1/3 cup hot water softened raisins and 3/4 cup chopped walnuts. This recipe is a keeper. In my family recipe book for sure!!! I share with 22 family members and several friends whom I have served them too. All love them with or without raisins or walnuts and some with frosting. Thank you for such a nice easy recipe.

I added 1 tsp cinnamon. 1/2 tsp nutmeg 1/8 tsp cloves. 1/2 cup chopped walnuts. These were amazing!!

I didn’t make any changes to the recipe for the first batch and they were wonderful! They don’t even need the icing. On the next batch, I added raisins and a small swirl of the icing – absolutely delicious!

So moist and tasty!!! I followed the recipe as is (only subbing whole wheat flour for white AP), and baked for 25 mins, and they came out perfect 🙂 Not too sweet with just enough spice, and it didn’t need the frosting. Next time, I’ll add nuts 🙂

One word: wow! So fluffy and tasty. I make mine with a bit more spice, and I substitute 1/3 cup of the flour with instant oats and finely grated unsweetened coconut flakes. I’m sure even without changing anything, this recipe rocks. Will definitely make again!

I substituted the white flour for sprouted whole wheat flour and used coconut sugar instead of white sugar. I used maple syrup in the frosting and added vanilla. My family loved them and gobbled them up.

These were sooo good! I used wholemeal flour and added chopped pecans and added a bit less that 3/4 cup oil because I couldn’t bring myself to use so much oil. I was really freaked out I had stirred it too much even though it didn’t mention it would toughen if stirred too much but they came out great! Didn’t need icing but when icing was added they were divine! Waiting to see how they taste tomorrow otherwise I would have given these 5 stars. I have a feeling they will still be great out of the fridge. Oh yes I only added 1/4 cup of sugar! Thats less than half the sugar in the recipe!

Made this without icing as a muffin and it was really quite nice! I shredded my carrots and then put them through my food processor to get the pieces smaller (mostly for the sake of my 4yo), but it made for a nice even distribution of carrot. I also added a 1/4 tsp nutmeg and about 1/2 cup raisins (coated in the flour mix) since I’m used to raisins in my carrot cake. In the end the family loved them, even my picky kiddo!

Yummy,

Tops Market had carrots on sale BOGO 2lb bags. I decided to juice an entire bag, and with the carrot pulp I made these muffins. The cream cheese topping was amazing. I did, however, use 1 1/4 tsp cinnamon, 1/4 tsp ground ginger, and 1/4 tsp nutmeg because I enjoy my spiced foods….you know…spiced. ’twas delicious and extremely simple.

Really good recipe! I did notice that it called for a lot of oil – I changed it to only 2 tbs and it worked out wonderfully! Highly recommend for anyone who wants a quick and easy recipe.

I made it as written, except for adding walnuts and raisins. They were fluffy, and delicious, and I’ll definitely make these again.

Delicious, will definitely make again. Made a few small changes :substituted 1/4 cup applesauce for 1/4 cup of the oil, also only put 1 & 1/4 cup sugar.