Winter Market this Sunday, March 4th

Winter Market this Sunday 10am-2pm at the Rhinebeck Town Hall

This year's winter market has been wildly popular. Have you been yet?

Migliorelli Farm is now offering their line of frozen vegetables. These are all from their farm and were harvested and frozen so that we could enjoy them in these cold winter months. Collard Greens, Brussel Sprouts, Bell Peppers, Corn, Green Beans, Mustard Greens and more.

There are plenty of carrots in the market and now is the best time to pick up some of the first-of-season maple syrup.
Printed copies of this recipe and more are also available in the market.

Carrot Cake with Maple Cream Cheese Icing

Ingredients FOR THE CAKE:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups sugar
• 1 1/4 cups canola oil
• 4 large eggs
• 3 cups grated peeled carrots
• 1 1/4 cups coarsely chopped walnuts
• 2 tablespoons minced peeled ginger

FOR THE ICING:

• 10 ounces cream cheese, room temperature
• 5 tablespoons unsalted butter, room temperature
• 2 1/2 cups powdered sugar
• 1/4 cup pure maple syrup

DIRECTIONS FOR THE CAKE:

Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

DIRECTIONS FOR THE ICING:

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake.

Recipe from Bon Appetit