*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I haven't tried the original, but like others, changed some things to make a little more healthy -- and the group I served them to tonight LOVED them. Thanks for posting the original recipe -- it was a great starting point!!!! I used half all-purpose flour and half high-altitude whole wheat flour (I tried all whole wheat earlier and they were too dense) added a little more cinnamon, plus 1/4 teaspoon nutmeg Used a little less sugar I replaced the oil with nearly a cup of applesauce I added about 1/4 cup of golden raisins I used muffin liners and sprayed them with non-stick spray. I had to cook the muffins about 25 minutes (I don't know if it's because of the altitude 6,000+ or because of applesauce). I used one batch of frosting to do nearly two dozen muffins (don't like it too sweet).
YUM! i followed the recipe exactly & i really luved how these turned out! my dad said that they were "dang good" & my mom said she "really liked them". (i made 'em 'cause i had to stop my mom from buying a pack of four from the store & was buying carrots anyway(she really likes stuff w/ carrots in 'em).(i like to bake alot) ya sure the pack of four at the store has 4 bigger ones but this recipe made 12 smaller ones-amount totally makes up for size. i even was able to use my dessert decorator to use to put the icing on them-quite a bit of fun using that thing. i was kinda worried that the icing would be too thick but luckily it came out fairly nice(out of the decorator). i will SOOO make these again!!!! DELICIOUS!
i followed the recipe exactly but did not make the frosting. due to the amount of baking soda (or pehaps due to the baking soda i used being a few years old:S) there was this awful metal taste to the otherwise good muffins. also the muffins had a strange red tinge to them; again probably due to the baking soda. but aside from that the texture was good as it was light fluffy and moist.
This makes the best tasting carrot cake ever! The cream cheese icing is a nice addition as well! The recipie was super easy (I made it as a cake as opposed to muffins) I made it twice and everyone loved it each time!
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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