Ah! The perfect solution to my always wanting carrot cake to be a bit less sweet and sticky. Well, almost perfect... I'm one of those sadists who despises frosting, including the cream cheese kind. I'll hazard a guess that omitting the cream cheese filling will simply mean being a bit short on batter (that extra silicone cup will go away, but I imagine I might end up with 11 1/2 instead of 12 muffins) but that they'll bake up at the same time and temp. Have any of you tried this? A bit of non-frosting embellishment would be nice, too. A spoonful of chopped raisins and candied ginger simmered in apple juice with a pinch of cloves, perhaps? Do you think that the fruit would harden too much during baking or that, converse, moisture would ooze out of the fruit into the cake and create squishyness? I really like your idea- go for it!!!!! ~Amy

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