So happy with these! I followed the recipe exactly and they turned out delicious. I added some pecans on top of the icing. Definitely making these again!

These were a great success although I found them very sweet. Certainly didn't need to frost them! I also found they made 8 cupcakes although I guess if you used large muffin cases they might fit in 6. Subbed water for orange juice as didn't have any oranges and baked them for 25min which was perfect. Would definitely make again.

Great recipe.. Really light, moist and tasty

My wife love that recipe Make me to do so often Instead of using cupcakes I do in bread machine as one cake with timer on around 40min. She just love it ❤️

Wonderful! I used mascarpone instead of cream cheese and muscovado sugar for the brown sugar. Yielded 8 muffins.

These were fantastic. I added ⅓ cup chopped walnuts and ⅓ t ground allspice. I used sunflower oil and coconut sugar. Came out soft, moist and fluffy. Brilliant.

These were delicious. I couldn't wait for them to cool completely before trying one with the topping on. Wonderfully soft and moist and so tasty. I swapped the normal sugar for coconut sugar and they were fine. I also used olive oil and that was fine too. I only used half the amount of topping, but on reflection I think I'd prefer to double the cake mixture

These muffins are absolutely delicious. They're lovely and moist and full of flavour just like normal carrot cake. There was loads of topping left over though so I'll probably make half the amount of topping next time.

I used SR flour as didn’t have plain and they came out lovely! I upscaled the ingredients by 50% and made 12 largish cupcakes. In fact my 4 year old did most of it (apart from the grating) and they were still great!