Carrot Cupcakes with Cream Cheese Frosting

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I made a few revisions to this recipe. Used a 1 1/2c.combination of all-purpose and whole wheat flour, added 2 Tbsp. flaxseed and 1/4 c. raisins, and used 1/2c. egg substitute instead of whole eggs. The result was delicious. I also didn't frost the cupcakes, but ate them as is; more like a muffin.

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I'm terrible in the kitchen, but this one is really easy and delicious. This recipe is a confidence booster because it is quick and tasty. Highly recommend trying this one.

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This recipe is 99% perfect! Hahah! Everything was great and absolutely delicious except I couldn't make 10 cupcakes! I was only able to make 8 tops. I guess it'll really depend on the type of cups you use.

For someone who doesn't normally bake these came out perfect. It was perfectly sweet enough, considering it is a healthier recipe, and the cupcakes were really really moist. I took it to my church small group and everyone loved it! Can't ask for better.

The things I did different was, like many others, I used orange zest instead of lemon. I also used Reynolds Foil Cups instead of a cupcake tin. That turned out really great too! I ended up cooking it in a small convection oven for about 30 minutes and rotated the cupcakes around, when half the time is up, so they all cooked about even.

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My mother makes the best carrot from scratch! However these little delights are sooooo wonderful. I replaced lemon zest with orange zest!

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I didn't have applesauce so I added a very little bit more oil. They turned out great. I would recommeed trying these. My husband and daughter in-law loved them and she wanted the recipe. I've made carrot cake before, but wanted something healthier. Thanks for the recipe.

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I made these for Easter dessert. Mine did not have the muffin texture that some were talking about. My were moist and tasted great. This is a keeper.

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super moist and yummy! i read reviews about them mildewing- it says at the end to refrigerate them. but mine didn't even last long enough to mildew! i made these last week and am making them again today, as i'm still craving them! plus, i don't feel so bad eating them, since they're healthier than normal cupcakes.

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I made these for my husband and I and for some reason I kept using the 1/3 measuring cup for my dry ingredients instead of the 1/4 c. I realized it in time and just used the same cup for my my wet ingredients and they still turned out perfectly. I will definitely be making them often!

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In spite of the mostly rave reviews, I just did a trial run of these since I?m planning to served them @ my child?s first birthday party and wanted to be sure they wouldn?t be too ?health foody? for my guests. OMG, I am SOLD! This has to be the best carrot cake I have ever had, and I haven?t even had the chance to frost them yet. I left out the nuts, but otherwise followed the recipe exactly. Whole wheat pastry flour (aka Graham flour has a different protein content and will produce a lighter, tastier product than regular whole wheat flour. I had no trouble finding it in my local mega-mart and will definitely be using it in more baked goods going forward.

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I used regular wheat flour instead of pastry flour and white sugar instead of brown and they came out super. I wish I would have added raisins....
my kids LOVED it.