24 Karrot Gold Cupcakes

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These are heavenly! Usually anytime I make a carrot cake, it does not have great flavor until the next day. This cake had all the delicious flavor the day you bake it. It's very easy to make. For the frosting, I cut down the powdered sugar to 3 cups. Its the right amount of frosting to frost the 18 cupcakes. To get two cups of grated carrots, use 5 LARGE carrots. I sprinkled a little bit of cinnamon on top for a nicer look.
Next time to cut down on the calories and make it more nutritional, I'll replace 1/2 cup of the oil with applesauce and use half wheat and white flour.

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Delicious! I substituted whole wheat flour for the all-purpose at a 1:1 ratio and just added water, a teaspoon at a time, until it was the appropriate consistency. (I think I ended up adding 2 tablespoons in total. I prefer the whole wheat, actually, because the muffins come out denser and more filling and have this beautiful deep brown color. Very easy recipe to use.

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These cupcakes are awesome!! Made exactly as is, except i added in raisins and they came out great. Very moist and full of flavor. Freezes well too.

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Fantastic! This is a no-fail recipe!

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One of my FAVORITE cupcake recipes. Easy to follow, very moist and the cinnamon cream cheese frosting was perfect.

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After reading the reviews, I was excited to make these cupcakes. I followed the directions exactly, and my batter was almost as thick as cookie dough. I shrugged it off, and just baked them anyway. While they aren't bad, they really aren't anything to write home about. I would categorize these more as a muffin than a cup cake. Very bland. The frosting was ok. I just expected more flavor since it got 5 stars, but I've had much better carrot cake at restaurants and bakeries.

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We made this recipe for the first time, and the cupcakes turned out wonderfully! we got a few more than a dozen, but they are just as good without frosting. I didn't have any canola oil, so substituted vegetable oil. The cupcakes were rich and moist.

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This is so amazingly good! I cannot believe that carrot cupcake can be this good! This receipt is definitely a keeper.

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Best carrot cake cupcake ever. Very light and moist and easy to make. Making another batch next week for a bridal shower.

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Super easy to make! The batter is very thick before the carrots are added, but it doesn't matter. Just part of the process, I guess.
They taste amazing!!! The carrot flavor really comes out, but it has the perfect amount of sweet, along with a hint of salty. These were probably the best cupcakes I've made by far.