Carrot Cupcakes with Cream Cheese Frosting

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I was looking for a healthy homemade dessert that my boys would eat. My son and I made these cupcakes last year for his daycare provider, and everyone (adults and children loved them. I have been asked to make them again. I did add a small jar of carrot babyfood to the recipe, but I am no baker and this recipe stands on its own! Thanks for encouraging me to use whole wheat flour.

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These cupcakes are fantastic. I've made them twice now and everyone loves them, including my esteemed baker-friends. I did make a few changes, which included adding 1/2 tsp of ginger to the spices, 1/3 cup of raisins after the carrots, and adding 1 tsp of lemon juice to the frosting to help it cream better. This recipe is definitely making it into my recipe box.

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I made these for my daughters 1st birthday and they were delicious! The only changes I made were to add a little lemon juice and vanilla to the frosting and I didn't have whole wheat pastry flour so I used regular whole wheat flour and instead of all purpose I used white cake flour. They were moist, not too sweet and perfectly complimented by the lemony frosting!

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I made these as cupcakes this weekend for my son's first birthday as an alternative to a traditional birthday cake since we're trying to do as much organic and healthy stuff with him as we can and they were great! We actually had them without the frosting so parents would have a low sugar option and people on WW like me could save some points, and everyone loved them.

Will definately be a 'go to' recipe from now on when looking for a healthy fun snack for my son and to bring to family parties.

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I decided to make these, because it was the easiest recipe for a carrot cake. I read all the previous reviews and noticed that a lot of people complained about them being savory (so I added about half a cup of sugar and liquid (so I added about a fourth of a cup of flour. I also had to keep them in the oven for twenty extra minutes. They came out a little dry toward the edges, but the frosting, which is pretty delicious, fixed that right up. Will definitely make these again and I will add the sugar and the flour, because they would've been pretty savory otherwise, I think.

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I've made these cupcakes numerous times and I agree they are delicious. ...BUT each time i make them, that same day I notice that carrots or something turns green making the cupcakes appear as if they are moldy! =( Is anyone else seeing this??

Thanks!

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Hey, I'm buying an 8 oz block of light cream cheese anyway! If I'm getting out the food processor to shred carrots for 12 cupcakes (this recipe always makes 12 for me then I'm going to shred 3 cups instead and have 2 dozen! Take 12-18 to the potluck or family event and leave a few at home!! These have become a staple for Father's Day in our family, as well as birthdays! According to my calculations, they are 5 WW points each.

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I was so pleased with this recipe! I made quite a mess in the kitchen while preparing it, but the results were totally worth it! I was able to make 12 cupcakes out of the recipe and they came out to all be regular sized cupcakes. Really, the consistency of the cupcake is rather muffin-like, but there's no use in arguing over semantics when the finished product is so good. The topping's lemon zest adds a fantastic kick that really brings a lovely dimension to the cupcake.

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The only alteration I made was lowfat cream cheese..but
I followed the other ingredients exactly.....
My husband who is addicted to sweets found these cupcakes
to be very good....to be exact "these are the best cupcakes ever"
Easy to make and the lemon zest makes your mouth water..

Keep the recipes coming..!!!!

I am a huge fan of Ellie now because
my husband doesn't give compliments often...
and you can't eat just one!!!! I sure am glad healthy
ingredients are in them....

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I used whole wheat flour instead of the pastry flour and they still came out good. Definitely more like a muffin, I wish that they were a little bit sweeter they need some raisins or pineapple ( suggested by another reviewer as well. Once you've made the Barefoot Contessa's carrot cake its hard to compare...... not bad though