Tried the whole recipe last week and made 9 carrot cup cakes and one whole cake of a good size with the batter.
Remember when my frosting turned runny on my first try at making carrot cake frosting and I thought it was because I didn't have enough icing sugar? Well, on the second try it came out runny as well even when I made sure to follow the recipe exactly! I was quite depressed because I could not understand the reason for it but my husband pointed out to me that maybe, it is because of the cream cheese I had used - it was a '50% less fat' one. I thought it was quite possible, that - so, on the 3rd try, I used the normal Philadelphia cream cheese one and I found that he was right!
So much for trying to reduce the fat in my cakes.
Anyway, the cup cake idea was brilliant - cooked in circa 18 to 20 minutes - easy to give away and convenient 'to go'. And the taste, to me and Mr S, was fantastic. Will definitely make carrot cup cakes using this recipe again.