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Carrot Cupcakes with Cream Cheese Frosting Recipe

Carrot Cupcakes with Cream Cheese Frosting

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (211)

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Average Rating:

Total Reviews: 211

Showing 91-100 of 211

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  • on March 15, 2009

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    This is such a delicious treat. My 3-year old loved it. I did not have the cup cake forms so I baked it as a whole cake - it's amazing. You can just serve it dusted with confectioners sugar, no frosting. I love the fact that it's not that sweet. It's just right.

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  • on March 03, 2009

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    I thought these tasted more like muffins than cupckaes, but they were still good in my opinion. I was not a big fan of the frosting which tasted a bit too sweet to me and kind of like lemon yogurt. I like them better without the frosting and I enjoy them as a guilt-free snack. (about 120 cal without frosting

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  • on February 27, 2009

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    Loved this cake! It came out nice and moist and just sweet enough. The next time I make them, I will add coconut and raisins! Best carrot cake ever!! =

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  • on February 23, 2009

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    I made this for a party, and no one believed they were healthy treats until I told them the recipe! They were soft and light, not dense and gummy like lowfat can sometimes be. The frosting was a little tangy, not overly sweet. The only downside is they were so good that eating only one was difficult. I was out of applesauce so subbed equal amount of crushed pinapple and added a little ginger. Ommitted the walnuts because of allergies. I can't wait until I have time to bake some more up!

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  • on February 22, 2009

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    My husband and I used regular whole wheat flour and cooked only for 16 minutes in our temperamental oven and these turned out GREAT! He was amazed at how good these came out-much better than even the ones they sell at the cupcake place by our house!!!

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  • on February 10, 2009

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    I made these for the super bowl. I had so many compliments and i'm glad that I kept a few at home for myself because there weren't any left to bring home. You could not tell that they were a healthier version. Very moist and tasty.

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  • on February 09, 2009

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    I love carrot cake, and I love that this recipe is a healthier version of carrot cake. These are delicious, but they do not last very long in the refrigerator. I suggest eating them within 2 days of making them.

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  • on January 09, 2009

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    My 4 year old twin boy's and 5 year old daughter LOVE these muffins. They always get excited when they know I'm baking some.

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  • on January 02, 2009

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    I made these for my daughter's 1st birthday. I added a pureed banana to the frosting because she loves them. All the other babies at the party ate these right up, and the adults loved them too! The second time around I made minis and froze them. I'd take a few out at a time to defrost, and she'd eat them as a snack. I omitted the frosting the second time around to cut down on the fat and sugar even more. Yum!

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  • on December 02, 2008

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    These are my favorite! Best ever!

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
236
 
Total Fat:
10 grams
 
Saturated Fat:
2 grams
 
Protein:
4 grams
 
Carbohydrates:
34 grams
 
Fiber:
2 grams
 
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