Mini Carrot Cupcakes

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These cupcakes are easy to make and have amazing flavor. Made them for a party, and got rave reviews. I followed the recipe as written, with the exception of toasting the almonds first (toasting enhances the flavor, I think, and adding freshly grated nutmeg to the batter (because I LOVE nutmeg! I also added a couple of toasted slivered almonds to the candied carrot squiggle on top - beautiful! I piped my frosting as pictures and, for me, the frosting recipe was the right amount. The balance of the small amounts of lemon juice and almond extract in the frosting add just the right taste touch that keeps guests guessing. Will definitely make again.

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Great cupcake ,easy to make and looks beautiful

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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.

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

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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.

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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.

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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!

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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.

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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 :-

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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!!!!!!