These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Carrotcake Cupcakes

From The Wednesday Market

<p>Wonderful healthy carrotcake cupcakes</p>
Source: Breadbeckers class handout Christmas 2011 (Entered by Cindee Johnson)
Serves: 48 cupcakes

2 cups soft white wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 each eggs
2 cups sugar
1/2 cup canola oil
2 Tbls ground cinnamon
1 lb carrots, peeled and grated
8 oz cream cheese
1 stick butter
1 Tbls vanilla extract
1 box powdered sugar

Step by Step Instructions
  1. Mix sugar, oil, and eggs in a large bowl with mixer on low speed. In another bowl, stir together flour,baking powder, baking soda, salt, carrots and cinnamon. Add dry ingredients to wet ingredients and mix well on low. Pour batter into lined muffin cups. Bake at 350 for 20-25 minutes or until center is set.
  2. Mix together cream cheese, butter, vanilla, and powdered sugar until well blended. Frost cupcakes when cool.
  3. Enjoy!