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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!

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zaraspence March 31, 2013

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.

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Heartspell April 08, 2010

Wonderful....I will make them again soon!!!!!!! Even my husband liked them....And he usually only like chocolate cakes and cupcakes.

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Teckla September 06, 2008

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:)

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Kittencalskitchen January 20, 2005
Pineapple/carrot Tropical Cupcakes