Mini Carrot Cupcakes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great cupcake ,easy to make and looks beautiful

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of the best homemade carrot cake recipes I've tasted. Great job Food Network! People who don't normally like carrots loved this recipe as well. I'm glad I tried it. Thanks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE Carrot cake, so this recipe is a no brainer. and as i suspeceted this recipe was fantastic.
i highly recommend this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

very good flavors. i added raisins in my cake mix just because i love raisins : The frosting is awesome the almond extract really added a great flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this with Australian Metric measuring cups and spoons, and a Wiltshire non-stick mini muffin pan. This made 52 mini cupcakes! I didn't have any plain flour left, so I substituted with self-raising flour, and I omitted the salt, the baking powder and the soda. I also only had 1/4cup of almonds, so I used a 1/4cup of walnuts to bring it up to 1/2cup of nuts. They turned out wonderfully, with a slight crisp edge around the top. I didn't use the frosting recipe, I found a cinnamon cream cheese frosting on another site, which I believe complements the cakes better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family LOVED these mini carrot cupcakes, even without frosting! They were moist and delicious, and I didn't have to modify the recipe for high altitude. I played with the recipe the second time and added 1/2 cup coconut as well as 1/4 cup ground flax seeds. I also substituted Splenda for Baking instead of sugar. They were also delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made medium sized cupcakes and they were absolutely delicious. I had a lot more icing than I needed, but they were easy and scrumptious. I will definitely make these again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these cupcakes yesterday and they turned out just like the picture, so cute and sweet and tasty! So I just had to contribute my thoughts.

So from the top, down:

The candied carrot topping adds a great crunch to the finished cupcake. It's not too hard to make, just a little patience needed in separating and curling the carrot slivers before baking.

As with other frosting recipes, this one makes a lot more than needed, just FYI. It is very good and following the recipe as written creates a good frosting consistency.

The cupcake itself is delish... great flavor from the almonds, spices, and obviously carrots. I used the big holes on my box grater to speed things up and it didn't hurt anything, so I recommend doing that.

Overall, I think making carrot cake this way is SO much better and less overwhelming than making a giant frosted carrot/pineapple cake (i.e. Paula Deen's recipe, she's my girl but that cake is a honker! Try at once :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an exalant recipie! I love makeing mini cupcakes becuse when i make regular sized cupcakes i feel that they are too big! So this way these are just as tasty and just the perfect bite to end a sweet tooth. They were so moised and wonderfull! tasted just like my grandmaws homeade carrot cake, but bite sized! i will sooo be makeing these again!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw this in my edition of FN Magazine and being a carrot cake lover I decided to make them. They were FABULOUS! I took them to work to see what others thought and they got rave reviews and are now known as carrot shots at work LOL. The icing was perfect and the cupcake itself was the perfect blend, not too sweet and not bland. Paired with the icing, these were AMAZING! I'm never going back to store bought mixes again LOL.