Carrot Cupcake with Cinnamon Cream Cheese Frosting

I made these for my daughters 1st birthday! They turned out so amazing! Best carrot cake and frosting I've ever had! Will make again and again . Thanks

Used 1/2 the allspice amount as I used whole Jamaican allspice that I hand ground. Also did not put the cinnamon in the frosting. Delightful results :)

I made these cupcakes,yesterday.I am not a very good baker,but followed the recipe,an the cupcakes were all gone within the hour.I was told they were GREAT!I would recommend this recipe,and make sure to double it,so you can try one or two!

I made the carrot cake with a few changes I removed the vegetable oil , did a normal buttercream frosting, and I added a cookie butter

Nasty! Very strong oil flavor. I just double-checked to make sure my oil hadn't gone bad and it was fine. I made just the cupcake part. I took 2 bites but couldn't even finish one cupcake.

I didn't make any changes. Turned out perfect!! Yummy

I made these yesterday for family and friends and they all loved them, especially the carrot cake lovers. I did alter the recipe to reduce the use of refined sugar. I replaced both the white and brown sugars with 2 cups coconut palm sugar and 1 tablespoon molasses. No one guessed that I made these without using normal sugars. I will definitely make these again.

My girls loved these! I love that they have lots of eggs; they need the protein! Thank you!

It was very moist and tasty

Loved these cupcakes. They have great flavor and are very moist!

Oh my goodness, these are sooooo good......and I do not even really like carrot cake!

Amazing!

A good recipe that I will use again. I only slightly modified the recipe to add ½ tsp of allspice instead of 1 tsp - I feel this added just the right amount but is not overpowering. I’ll be holding on to this recipe.