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I really enjoyed these! Very moist & fluffy. I added some confectioners sugar to the filling- I just had too! I didn't stick to the 'lite' side of this recipe. I couldn't really taste the carrot flavor however. Thanks!

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cookin_nurse August 22, 2009

Wonderful! I followed the other reviewer and made them in regular muffin tins, worked out great! We also skipped out on the pecans. Much simpler than making a whole carrot cake that only DD and I will eat!

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Sam #3 May 25, 2009

I give 5 stars for the taste and the moistness of them. Another time, I'll do them in 6 regular muffin tin cause they were too small for jumbo muffins. For the cheese filling, I think 1 tsp of orange extract was too much, I would use 1/2 tsp. I used 2 tsp of splenda in the filling. For the muffin batter, I used Tropicana orange juice (no concentrate). Instead of fat-free half-and-half, I used skim milk. And I used just cinnamon (1/2 tsp). I wanted to use the pecans, I measured them and then forgot to fold them in the batter LOL They cooked 16 minutes. Thanks 2bleu. Made for Photo tag

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Boomette February 04, 2009
Carrot Cake Muffins With Cheesecake Filling (Lite)