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I used to order a carrot cake similar to this from a local gluten-free bakery that has since closed, so I was happy to find this recipe. I used gluten-free flour and omitted the orange zest and coconut and the cupcakes were perfect! They were moist and fluffy and a huge hit with all the ladies at my annual bunny party. I will definitely be making these again!
Uncle Bill...these are FANTASTIC!! I made these for my grandkids daycare for Easter. The only thing I changed was I substituted Splenda for sugar in both the batter and frosting. And I omited the coconut in the frosting because I dipped them in tinted coconut at the end. I made them into little bunnies using peeps. They were a big hit! Even one of the teachers went wild over them and she never eats food like this. DH and famliy loved them as well! This is a keeper...thank you so much for sharing.
Wonderful....I will make them again soon!!!!!!! Even my husband liked them....And he usually only like chocolate cakes and cupcakes.
Uncle Bill,these are wonderful, moist cupcakes with just the perfect amount of sugar, I made as directed, only I used less carrots, I only had 2 very small ones left in the fridge and that gave me around 1-1/2 cups grated, and I omitted the nuts. Also I used one 8-oz pkg of cream cheese instead of the 4-ounce package, I read the recipe ingredients wrong and ended up by doubling the icing sugar and vanilla (my mistake), also I left out the coconut, as I did not have any around. I will freeze the remaining icing for the next batch, which I will look forward to making again, these are just delicious! Thank you for another keeper...Kitten:)