Oohh la la. I made these specifically to get more carrots into the diet of my 11 month old. He LOVES them, and so do my husband and I. A few adjustments for baby: -halved the salt -halved the sugar -full fat yogurt -subbed coconut oil for butter This one's a keeper! We also used rainbow carrots from Trader Joe's, so these came out almost confetti-like!

What a great healthy version of carrot muffins! I added a bit of vanilla and a bit more cinnamon along with a small splash of milk. I also made a light cream cheese frosting. My preschooler and hubby loved them.

I agree. There is a difference in this RECIPE and the VIDEO. Difference being: VIDEO says 2 1/4 C flour, 1 1/4 C yogurt, and 2 eggs.

I haven't tried this recipe yet but check that there is a difference between the ingredients quantities in the video recipe (http://www.marthastewart.com/909701/make-ahead-carrot-muffin-recipe) and this one. The one from the video calls for 2 1/4 flour and 1 1/4 yogurt.

I followed the recipe and just like a number of other reviewers, the recipe came out incredibly dense. I will say that I shredded my carrots a few days ago and they were not watery so perhaps the recipe is overcompensating for anticipated watery carrots. I was tempted to add more liquid but I decided to trust the recipe. Well the muffins are incredibly dense and ugly but very tasty. For anyone who said that it was not spicey, mine were very spicey. Check the exp. date on your spices.

Just ate one warm from the oven. They are tasty and very moist, even though the batter was pretty stiff and dry. They didn't brown on top, so not the prettiest. Next time I might sprinkle with cinnamon sugar. I subbed vanilla yogurt for plain and cut the sugar in half. They are sweet enough for me, but my kids might balk. I subbed (Vermont made) sunflower oil for butter which gives them a wonderful nutty flavor. Spice is mild. All in all, easy and tasty.

I put a cream cheese glaze on them (Thinned cream cheese frosting) while they were still just a bit warm. Even more delicious!

My family and coworkers loved this recipe! The 1st time I made it, I had to use vanilla yogurt as that's all I had. The second time, I doubled the recipe and used half vanilla yogurt and half plain nonfat Greek. Both were delicious! The spice is mild, but noticeable. Adding more would probably be fine. And a note: the dough does seem dry before adding the carrot. I think this is intentional, as carrot is very moist. Mine turned out moist, tender and gently spiced; nice!

My go-to carrot muffin recipe. I love that this recipe has less fat and sugar than its peers. People having trouble with dry dough may have too much flour. I measured by weight (1.75 c = 7.75 oz) and ended up using about 1.5 cups from packed canisters. The batter was still dry until the carrots moistened it, but you need that dryness to counter the carrots' moisture. As for spiciness, the mostly-cinnamon mixture didn't overwhelm the carrots but left a lingering heat that I liked.

These were moist and delicious, delicate texture, just the right amount of sweetness. I did add a splash of heavy cream because I only had fat free greek yogurt. Also added melted coconut oil to the melted butter, about 3 tbsp or so. The batter was very stiff, it did soften a little when I added the shredded carrots. My daughters loved them!