Mini Carrot Cupcakes

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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 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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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!!!!!!

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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.

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Having already been a fan of cream cheese icing, I didn't think it could get any better. However, adding the almond extract and lemon juice gave this icing a divine flavor! It does overpower the cupcake flavor just a tad, but I still thought these cupcakes were amazing! I did not try to decorative carrot toppers. I will try them the next time I make this recipe!

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I usually never try a recipe that is not really rated so this was my first time. I thought these cupcakes were delicious right after the oven. I used pumpkin seasoning instead of allspice since I didn't have any. Also, I didn't make the carrot swirly topping. This was yummy but I thought its flavor would enhance the next day, but it didn't. I felt like this recipe could use a little more flavor, maybe its because I used pumpkin spice instead but this deserves 4 stars since I tasted better. I would decrease the almond flavoring in the frosting by 1/8 tsp because it is really powerful.

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This recipe sounded similar to the cake recipe that I always get rave reviews for, so I gave it a try, even though there have not been any reviewers yet. I followed it exactly. The only challenging part was the carrot decorations. To get them to "squiggle" I wrapped the sugar water soaked carrot shavings around a chopstick, and slid them onto the parchment paper. Much easier than trying to do that by hand. Needless to say, I made these 24 hours in advance and they looked fantastic. Took them to the party, and everyone thought they were from a bakery because of the extra detail. The best part is that everyone went WILD when they tasted them. Several people said they don't typically like cream cheese frosting and LOVED this version- the almond extract is a new addition for me. I have to be honest, I didn't try one of the finished cupcakes - i know - weird- but for a party of 20 people, all I got was RAVE reviews, and the recipe worked perfectly.