Carrot Cupcakes with Cream Cheese Frosting

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These were a huge hit! The cupcakes are very moist, and the frosting is delicious! I wish they were a TAD sweeter, but they are really quite yummy.

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the best!

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I was expecting a cupcake, or something resembling carrot cake. What I came out with was a dense, thick, muffin with frosting. Defenitely healthy but I think the word cupcake is misleading.

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These were awesome. On a recent trip to the mountains I found some "Everything" muffins at a local bakery and thought I could duplicate by adding coconut, raisins & almonds to this recipe. I was right. They were so good and sweet that I didn't even have to use the icing on them. Love your show, Ellie. I never miss an episode and will try even more of your fantastic recipes.

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These were really good. A heart-healthy cup cake...what a treat!

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These cupcakes were absolutely delicious. I did modify them somewhat. First, I used regular flour (because that's all I had. Secondly, I used about 4 carrots instead of only 2. I also grated them using my food processor--which really simplified the recipe. I used vegetable oil instead of canola oil (again b/c that's all I had. Finally, after reading the previous reviews, I doubled the frosting. All in all, these were absolutely delicious and delectable. Next time, I'll probably use pecans instead of walnuts (personal preference.

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Fun to make! I brought them to my office full of Physicans that will not eat junk food, evryone loved them. Wonderful taste with no guilt.

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The lemon zest is a nice touch! I suggest adding rasins or possibly another fruit. I prefer them cold. Nice treat without the guilt.

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I substituted:
Splenda Brown Sugar for regular, and used Equal Spoonful instead of confectioner's sugar in the frosting. I also added raisins.
They were so moist and delicious! Especially for being sugar free.

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It was my 1st time preparing something like this and I enjoyed ut and it was real easy.