Photo courtesy of
 Vickie Chynoweth

Photo courtesy of Vickie Chynoweth

Well-fed from the Federal Way Farmers Market: Carrot cake muffins

The Federal Way Farmers Market is open every Saturday through Oct. 30.

There’s only a few weekends left of the 2021 Federal Way Farmers Market season.

Visit the market from 9 a.m. to 3 p.m. every Saturday through Oct. 30 behind The Commons mall.

Carrot cake muffins (makes 12-18 muffins)

By Vickie Chynoweth


Carrot Cake Muffins:

3 cups sliced carrots (Sidhu Farm)

1/2 cup water

2 eggs

1/2 cup honey (Novo Bees)

1/2 cup mayonnaise

1 orange juiced and zested

1/4 cup (Ancient Trees Greek Extra Virgin Olive Oil)

2 cups all-purpose flour

1//4 cup dates chopped

1/2 cup walnuts chopped

1/4 coconut shredded

1 teaspoon vanilla extract (Nature’s Work)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Cream cheese & honey frosting:

8 ounces light cream cheese at room temperature

4 tablespoons butter at room temperature

3 tablespoon honey (Sidhu Farm)

1 teaspoon vanilla extract (Nature’s Work)

1 teaspoon orange juice

Extra honey to drizzle on top of frosted muffins

1/2 teaspoon orange zest

Directions: Carrot cake muffins

1. Preheat oven to 350 degrees. In a muffin pan, line 12-18 muffin cups with muffin paper cups and spray each cup liner with nonstick cooking spray.

2. Place sliced carrots and water in a microwave save bowl and cook on high for 5-7 minutes or until carrots are soft. Drain off water and place in a food processor or blender with 1/4 cup orange juice until pureed.

3. With a hand mixer add following ingredients to pureed carrots; eggs, honey, mayonnaise, 1 teaspoon orange rind, vanilla and olive oil mix on medium speed for one minute.

4. Stir dates, walnuts, coconut into carrot mixture until evenly blended.

5. Combine all dry ingredients; flour, salt, baking soda, baking powder and cinnamon. Stir into carrot mixture until thoroughly blended.

6. Spoon carrot mixture into prepared muffin cups until almost full. Bake for 20 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing muffins from pans to wire racks. You can remove paper from muffins at this point if you choose.

Cool completely before spreading cream cheese frosting. Store in refrigerator.

Directions: Cream cheese & honey frosting

1. With an electric mixer, blend all ingredients together until there is no loner any cream cheese lumps.

2. Place wax paper under wire rack that muffins have been cooling on. Frost each muffin with cream cheese frosting. Drizzle honey over each muffin. Sprinkle with orange zest (optional). Store in refrigerator.

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