11 Reviews of Barefoot Contessa's Carrot Cake Cupcakes

From: Chef #379010

On Sep 17, 2007

These turned out wonderfully! Everyone loved them! The shortened cooking time was correct and nothing burned. I had about double the amount of icing that I needed. I will cut that in half the next time that I make these.

From: Chef Bettie

On May 8, 2007

I wish I would have read this, before I made these...lol. I got the recipe from the actual show, and just made them. Some of the bottoms got burned, and I still hada good 5 minutes left. I definitely say start checking after 15 minutes (of the 35 min). Next time I make them, I am going to lessen the time. Even well done, they tast awesome! I can't wait until the nest time, I know they will taste even better

From: Chef #380492

On Apr 19, 2007

I made these for a friends birtday and were amazing! To cut some fat I used low-fat cream cheese and substituted applesauce for some of the oil. Perfect.

From: Chef #1384988

On Sep 15, 2009

Mine fell too. I double-checked the ingredients and am positive that I followed them. The batter was tasty, though!

From: Irish Rose

On Apr 18, 2008

Gotta love my girl Ina! I also cooked the cupcakes at 400 for 10 minutes and then 15 minutes at 350. I took the other reviewers advise and cut the frosting in half and there was just enough. I did use low fat cream cheese and couldn't tell the difference. Very moist and delicious. Thanks for the recipe.

From: LoveGoodFood

On Mar 22, 2008

I have made these many times and I love them. I also only cook them for 10 mintues at 400 then for 10-15 minutes at 350. I start checking them with a toothpick and take them out as soon as the toothpick comes clean. There is more batter than for 24 cucpcakes. The frosting makes a ton. I usually have almost half left over.

From: cyaos

On Jun 14, 2008

These would definitely get a five star rating for taste. I followed the recipe exactly with the exception that I did not have a paddle attachment for my blender and I skipped the raisins because I findn them disgusting. My cupcakes sunk in the middle quite badly. Once the icing was on them you couldn't tell but I get pretty uptight when things look bad. I don't know why this would happen and I will try and make them again with the paddle and see if that makes a difference. The boys gobbled these down. Mine were also done at the 15 minute mark - seeing as this has been the case for everyone, perhaps the recipe should just be permanently modified? Thanks for posting.

From: Marie Nixon

On May 17, 2009

I have never had a Barefoot Contessa recipe fail me until this one. The cupcakes fell in the middle and tasted terrible. I used the correct ingredients and followed the instructions. There was no way for me to even save the pieces of the cupcakes that were cooked. Everything had to be thrown away.

From: Chef Laurachingo

On May 23, 2009

From: Changling

On Nov 27, 2008

These cupcakes are really good. I omitted the raisins and nuts and they came out really good. I also used grapeseed oil for improved flavor. Very good cake. I really like the icing as well. Very rich and with a good cream cheese flavor. I didn't add as much sugar because I don't like overly-sweet frosting. I am making a batch for the second time right now. I upped the recipe to 36 cupcakes and they came out quite well.