78 Reviews

These are wonderful! I am looking for healthy muffin recipes now that I eat breakfast on the go on work days, and this one is definitely a keeper. I used all wheat flour and did not miss the white flour at all. Thanks Kittencal for another keeper :)

4 people found this helpful. Was it helpful to you? [Yes] [No]
noway August 08, 2010

Being a lover of carrot cake...especially the frosting, these did not disappoint. (even w/o the frosting). Deliciously moist. What a great find/keeper. I did omit the nuts...but I'll bet it's an additional bonus if you decide to add em.

4 people found this helpful. Was it helpful to you? [Yes] [No]
CoffeeB August 06, 2010

Terrific Recipe, I used 1/2 c br sugar and egg whites instead of egg, and Walnuts in place of raisins. I will make again, they are very good.

4 people found this helpful. Was it helpful to you? [Yes] [No]
larjo1 March 12, 2010

YUM! These were soooo good! I did half white and half whole wheat flour, 1/2 cup brown sugar, and sprinkled some extra brown sugar on top prior to baking. I was a little uncertain about the consistency of the batter - it seemed like there was too much carrot and it wouldn't bake evenly - but don't be fooled, that is how it is supposed to look! They turned out perfectly moist and delicious! Thanks for a great recipe!

3 people found this helpful. Was it helpful to you? [Yes] [No]
Aureus84 April 27, 2010

Very yummy. I think next time I will add the 3/4 cup of brown sugar instead of the 1/2 cup. Seemed sweet enough when I tasted the batter, but wasn't quite enough after cooked. I substituted applesauce for the oil and then even more applesauce for the pineapple (which I didn't have) and they still turned out great. Baked very nicely (time and temp. were accurate) and moist.

3 people found this helpful. Was it helpful to you? [Yes] [No]
Bluegrassgirl March 06, 2010

These are hands down THE best best carrot muffins I have ever had. They were soft, moist and crumbly. Their flavor was right on, along with the texture. They are beyond incredible and I'll definitely be adding this to my regular list of recipes. The second time I made them I did 1/3 oil, 2/3 applesauce, minus a little, which I replaced with a jar of pear flavored baby food (running low on ingredients.) They were still amazing.

2 people found this helpful. Was it helpful to you? [Yes] [No]
pennygirl1 January 07, 2011

These were excellent! They were very moist and tasted just like carrot cake. I used whole wheat pastry flour and 1/2 cup of demerara, which was a bit too sweet. Next time I'd use 1/3 cup instead. Thanks for such a tasty, healthy recipe.

2 people found this helpful. Was it helpful to you? [Yes] [No]
haven't the slightest November 12, 2010

These are great muffins, good for you and still tastes great. Have them in my lunch box most days. But i don't cook them with the pineapple, i add 1/4 cup of walnut pieces to the mix the add a nutty kick to them instead.

2 people found this helpful. Was it helpful to you? [Yes] [No]
hard62 October 06, 2010

VERY VERY VERY good. Surprisingly tasty. A big fan of Carrot Cake and these muffins taste just as good as the real thing.

2 people found this helpful. Was it helpful to you? [Yes] [No]
moranadv June 09, 2010

These are very good. I followed the recipe very closely except I used coconut instead of raisins just because that's what I had. I also substitued one tablespoon of oil and used 2 tablespoons of applesauce instead just to save a bit more fat grams. Wasn't sure they would be sweet enough for my husband so I whipped up just a tiny bit of low fat cream cheese frosting and made it very thin to drizzle a bit over some of them. I was thrilled that even using whole wheat flour they were so good. Will definitely make this recipe again. Thank you Kittencalskitchen!

2 people found this helpful. Was it helpful to you? [Yes] [No]
LoveThatDish! March 04, 2010
Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)