the recipe was really easy. I baked for 20min in a greased tin without muffin liners and they all got very dark on the bottom and a little burnt on top. it came out a little drier than I expected so next time I would use more carrot.

Too much nutmeg will try it again with just cinnamon and maybe ginger

I just finished making them. Followed the recipe exactly except I swapped half of the nutmeg for more cinnamon. In general, I think they are good, nice flavour and moisture, not overly sweet and good texture. If you’re tempted to eat them right out of the oven I’d say wait until they cool, they taste much better at room temperature. I would make them again for sure but would add still more cinnamon and maybe omit the nutmeg altogether. I just prefer cinnamon 🙂

Amazing. Family loves them and this recipe makes me feel like I know how to bake.

Very tasty....a sweet muffin with a lot of flavour. I added some shredded coconut which gave them a nice texture. I personally will be reducing the sugar a bit next time but still great either way.

This recipe is delicious! I used 2 cups instead of 2 1/2 cups of carrots and added a tiny bit of shredded coconut and more cinnamon. Instead of coarsely shredding the carrot, I finely shredded it. I think this turned out better than it would've with coarsely shredded carrot. I also made a cream cheese frosting (I know, unhealthy :), but it was so delicious). I can imagine this recipe would be quite good if you added some pineapple and raisins to make it more carrot-cake like. If you don't want muffins that are as packed-full of carrot, then use much less than is in the recipe and maybe substitute with finely chopped apple or another fruit. Hope this helps! From the kitchen of a 15-year-old baker-in-training :)