Carrot Cupcakes with Cream Cheese Frosting

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one of my all time favorite recipes!

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Delicious!!! Quick and easy, very tasty, and very healthy. Of course, without the icing. 25 little muffins eaten in the blink of an eye.

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I love this recipe. I've done different variations. I'll substitute various vegetables with the carrots. For example, I just used 1 cup of squash and 1/2 cup of frozen spinach (make sure to defrost and squeeze out the water, and it still turned out delicious! This recipe is perfect for my little tot, who won't eat spinach any other way!

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I never hesitate to make up a batch of these cupcakes for family or company. Unsweetened applesauce from our two little trees, whole wheat flour, canola oil, make this practically a health food! Other than omitting nuts and adding about 3/4 cup of raisins for a little added sweetness, I follow the recipe exactly as printed. 20" is perfect for delivering moist, delicious cupcakes. My family loves it with or without frosting. For a healthier goal,do without.

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These were wonderful. I only had wholewheat flour and batter was a bit too dry so I added orange juice and grated orange peel, like my Mom always did when making carrot cake. Did not compete with the applesauce at all, which was homemade without sugar with apples from my trees. Also added grated orange peel to cream cheese frosting. Used 1/3 less fat creme cheese and frosting stayed a bit too soft but sure tasted good. Also added raisens as my grandkids don't like nuts. 4 year old grandson helped me make these and he loved them. Will make again.

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DELICIOUS! Very easy to make. Lots of flavor and the frosting is amazing with the zest. I also could not find whole wheat pastry flour so what I did was switch the amount of all purpose and whole wheat. I used 1/2c of whole wheat and 3/4c of all purpose. My cupcakes did not come out hard at all! Another change I made was that I used lime zest instead of lemon because that's what I had on hand but they're so similar that I doubt it was a big change. I recommend making these.

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Outstanding!!! Followed the directions exactly. Cooked 20 minutes. Light and airy. They were so good, we ate them without icing. I bet some other raters used regular whole wheat flour instead of whole wheat PASTRY flour. My husband who doesn't usually like "healthy", loved them. Way to go Ellie!

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Getting ready to make these again for my book club meeting this week. You can eat these without feeling guilty and my favorite part is the lighter frosting with the hint of lemon. Try it next time Kmckline.

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Moist and healthy and has lots of flavor and easy to make. A definite keeper...tks Ellie!

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Its a "healthy" version of carrot cake, so if you want the fat of everything, you should find a different recipe instead. It's not going to have all the rich flavors you want, but if you are looking for something to satisfy your sweet cravings without guilt, it might work for you