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Carrot Muffins With Cream Cheese Frosting

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Really nice muffin. Simple and tasty. I replaced all the oil with applesauce. I also substituted some whole wheat flour for the white flour. These are great even without frosting.

These came out GREAT. Easy to make and taste great! The firt batch i made with applesauce instead of oil (since i didnt have enough oil) and they were delish! They also taste great without the icing. I made them with the icing the 2nd time around and it wasnt as “cream cheesy” as i was expecting, next time i might up the cream cheese measurement!!

I haven’t tried the original, but like others, changed some things to make a little more healthy — and the group I served them to tonight LOVED them. Thanks for posting the original recipe — it was a great starting point!!!! I used half all-purpose flour and half high-altitude whole wheat flour (I tried all whole wheat earlier and they were too dense) added a little more cinnamon, plus 1/4 teaspoon nutmeg Used a little less sugar I replaced the oil with nearly a cup of applesauce I added about 1/4 cup of golden raisins I used muffin liners and sprayed them with non-stick spray. I had to cook the muffins about 25 minutes (I don’t know if it’s because of the altitude 6,000+ or because of applesauce). I used one batch of frosting to do nearly two dozen muffins (don’t like it too sweet).

Yummy! Made them with whole wheat flour and had them without the icing to save calories! Definitely a keeper.

YUM! i followed the recipe exactly, & i really luved how these turned out! my dad said that they were “dang good”, & my mom said she “really liked them”. (i made ’em ’cause i had to stop my mom from buying a pack of four from the store, & was buying carrots anyway(she really likes stuff w/ carrots in ’em).(i like to bake alot) ya sure, the pack of four at the store has 4 bigger ones, but this recipe made 12 smaller ones-amount totally makes up for size. i even was able to use my dessert decorator to use to put the icing on them-quite a bit of fun using that thing. i was kinda worried that the icing would be too thick, but luckily it came out fairly nice(out of the decorator). i will SOOO make these again!!!! DELICIOUS!

This recipe is delicious exactly as written. I finely grated the carrots. The only slight change I made was to skimp on the oil (I only had 2/3 cup left and didn’t open another bottle). The muffins are delicious, moist and not too heavy. The frosting is a nice touch. I held some back, colored it orange and green and piped little carrots on top to “fancy’ them up. I got 15 nice sized muffins. Thanks for a recipe I will definitely make again!

These muffins turned out wonderfully fluffy and the icing was fine even when I used reduced fat cream cheese. Actually, they were so fluffy that I found them to be remarkably more like cupcakes than any muffins I’ve ever tasted… Semantics aside, they were delicious and fully deserving of five stars.

I was looking for a moist muffin, and this is just what I needed. I made it with 3/4 cup of oil, but the next time I used 2/3 c. and it was better. I might try the applesauce substitute sometime…Delicious without any icing!

These are very good carrot muffins the first batch didn’t even get icing put on and they were gone. I have a juicer and I used the pulp from carrot, apple and pear juice instead of shredded carrots. These were so moist and amazing!

I’m not much of a baker, but you can’t go wrong with this. Everyone here loved it! I used applesauce in lieu of the oil like others suggested! Thanks!!

INGREDIENTS

1 egg
3/4 cup orange juice
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