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Carrot Cake Cupcakes Recipe

Carrot Cake Cupcakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (270)

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Average Rating:

Total Reviews: 270

Showing 41-50 of 270

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  • on April 07, 2012

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    i made these for my bookgroup this past week, everyone LOVED them! i halved the recipe, using two eggs, and NO salt, also followed other's advice, and only cooked them for 22 minutes at the 350 temp. they were absolutely delicious, and i'm making them again today for an easter dessert. as usual, Ina does NOT dissapoint!!!

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  • on March 25, 2012

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    I must say that these were awful. Extremely salty, and they sank in the middle.

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  • on March 23, 2012

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    Sorry, Ina, but these are a big miss! The cupcakes sank in the middle and were too crumbly to frost. I have made many great carrot cakes in the past, so figured cupcakes would be something different, but these were terrible.

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  • on February 25, 2012

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    Many thanks to the other reviewers who suggested watching the time. I did 10 min. at 400 and 20 min. at 350. I also used 1.5 cups of olive oil and 5 large eggs. They came out wonderful. I made 12 cupcakes and 2 mini loafs. Now that I've got this good recipe, I don't need to go to Flour Bakery here in Boston (but don't tell them that.

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  • on February 13, 2012

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    These are delicious! Just be sure to start checking them after 20 minutes at the 350 temp. I baked them for 10 min at 400 and then 25 min at 350. They would have been overcooked if I left them for the full 35. Also, note that Ina calls for extra large eggs. And that the frosting recipe results in a lot of extra...which may not be a bad thing.

    Baked these for a baby shower with rave reviews!

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  • on February 12, 2012

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    awesome recipe..
    Just DO NOT rely on the times when you cook these. At 35 minutes they were dry and hard and the first batch got thrown out.
    They came out perfect when I took them out of my oven in 20minutes after checking with a toothpick. of course your oven times will differ

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  • on January 20, 2012

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    Ina needs to check this recipe...something seriously wrong! Cupcakes sank during cooking time and were hardened on top...not worth the ingredients or the time!

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  • on January 15, 2012

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    These were a hit for my daughters birthday. I omitted the nuts and they were still delicious. I also only used half the icing and it was plenty.

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  • on November 29, 2011

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    I'm with the last poster; I followed the recipe and my cupcakes were fantstic! The best carrot cake I've ever had. We just loved the crunchy top and dense, moist cake. And the icing was amazing. The only addition we added was vanilla bean in the icing. Yum! I highly recommend this recipe (or anything Ina Garten creates but suggest you don't deviate from the recipe unless you use caution. If you leave out the raisins, for example, use dried cranberries or something else to add moisture.

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  • on November 21, 2011

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    Interesting that the 2 viewers who said that the recipe was wrong due to oil assume it is Food Networks fault and not their own. I made this recipe exactly as it is written and it was PERFECT!!!! This is my new favorite carrot cake recipe, I LOVE the crispy top, its almost like eating a cookie and then a moist cake. Seriously so good

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