Carrot Cake Cupcakes

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This recipe has such great potential. I followed all of the instructions. I looked forward to these cupcakes (and getting rid of one too many carrots. I tasted the batter before putting these darlings in the oven (wow by the way – delish and was VERY excited to taste the final product. Fifteen minutes into baking I thought they were looking a little close to done. But I didn’t take them out of the oven because I thought that there HAD to be a reason that the recipe stated a total cooking time of 45 minutes. So, I let them cook a bit longer, and longer, and longer….. At a total of forty minutes (five minutes before the buzzer went off I couldn’t help it and I took them out of the oven. They are edible and soft on the inside, but they are rather hard on the sides and the bottom. I was soooo disappointed. If it weren’t for the good flavor and the soft interior of the cupcake I would have had to throw them out. These should be cooked for 20 minutes – NOT 45 minutes.

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These were an abolute failure. I used cupcake instead of muffin papers and adjusted the filling accordingly. At first, they rose and puffed up beautifully, then I turned down the oven as the instructions stated and they fell so flat there were indentations. The cupcake was heavy with oil, the papers were even oily and wet. I put in a second batch and tried to bake them at 350 as most of my recipes and got the same results. They are heavy with oil. I would think the recipe needs to be re-checked. Will put a big "NO" on this as I normally love Ina's recipes but I think this one was just printed wrong.

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These were delicious!my Bridge group raved about them.However,the frosting sounded like way too much. So for the frosting I only used 1 8oz.of cream cheese and 1 stick of butter, 1 tsp.vanilla and 2 cups of confectionery sugar and this was more than enough and had some left over besides. Also, I got 30 cupcakes out of the recipe.

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Note: The amount of icing is how Ina intended. However, feel free to adjust to your own liking.

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I think it's misleading to leave a 5 star review if you've changed the recipe! I made the mistake of making this without reading the reviews and they were terrible. The muffin liners were dripping with oil and were heavy and salty. Made them for my in-laws thanksgiving and now I will be showing up empty handed. Not sure how this terrible recipe even made it on here. Really disappointed.

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My son and husband made these while I was away this afternoon. They didn't know to read the reviews and adjust or at least watch accordingly. Knowing Ina's reputation, they followed the recipe to the letter. And now, they are disappointed. The cooking time was outrageously long for cupcakes. So the cupcakes turned out hard as rocks. And the leftover icing could ice another cake. WHY doesn't Food Network read the reviews and make these adjustments, instead of just letting people waste time, ingredients and money?? We rely on them to guide us, not let us make a flawed recipe! C'mon!

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Excellent, Excellent. I have made these several times and they come out to the perfect little carrot cupcakes that Bugs Bunny would be proud! & Ina too! My friends are cupcake junkies so I was making a bold move by choosing to go with the carrot selection for our little friendly "cupcake showdown." & guess what? I won! Of course, I gave credit to Ina but now all my girls are asking for the recipe and just direct them to this one! I have made these several times and sometimes I substitute the flour for whole wheat flour and the sugar for medium to light brown sugar. Still very good! So go on and be a "wabbit" and get to grating those carrots! (;

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I just made these are they are delicious! I read a lot of the reviews before beginning and made the following adjustments: 1 cup of oil instead of 1 1/3 cups, 4 large eggs instead of 3 extra large eggs. I baked these are 350 for 24 minutes. I set the timer for 18 minutes and checked them after 18 and added 6 minutes. They were perfect. I got 24 cupcakes out of the batch and probably could have made more except I always fill the cups too full I would definitely make these again.

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My tweaks to make these perfection cupcakes:
-4 large eggs (instead of 3 extra large
-1 cup of applesauce, 1/3 cup of vegetable oil (for less oil
-All other ingredients were exectly the same
-Cooked for 15 minutes at 375, 10 minutes at 350. The total of 25 minutes was KEY and I can't imagine a minute more.

There is a short 4 minute video of Ina making the cupcakes. I also watched that before I started baking and I learned a trick about the carrots/raisins/walnuts. Put them in a bowl with about a tablespoon of flour and mix that all together. That keeps the dry ingredients from sinking to the bottom of the cupcake.

I also used just half the recipe for the frosting and had some left over so unless you want to pile frosting REALLY REALLY high - you can go with 1 stick of butter, 6 ounces of cream cheese, 1/2 t. of vanilla extract and 1 cup of powdered sugar.

Husband thought they were the best carrot cake cupcakes he'd had.

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I started making the cupcakes before reading the reviews. I got nervous after reading the reviews but found some helpful tips. I used 4 large eggs instead of the 3 extra large. The other change I made was baking temp, and time. My cupcakes turned out AWESOME, I baked for only 20 mins and kept the oven temp at 350 the whole baking time. Not sure about the icing, we found a recipe with half the amount of sugar. I recommend this recipe with the slight changes: