A Sweet Ending To a Wonderful Season

As the leaves turn and the air takes on that familiar crispness, we find ourselves closing out another incredible season at the Frankenmuth Farmers Market. Each week brought the buzz of conversation, the scent of fresh produce and baked goods, and the shared joy of neighbors supporting neighbors.

To our vendors, thank you for your tireless dedication—your early mornings, beautiful displays, and commitment to quality and community make our market what it is. To our shoppers, thank you for showing up with baskets in hand and smiles on your faces. Your enthusiasm fuels this local tradition and ensures that small farms and makers continue to thrive right here in Frankenmuth.

As we wrap up the season, we’re already looking forward to gathering once again at the ChristKindl Markt, where we’ll continue to celebrate local craftsmanship, food, and the spirit of the holidays. We can’t wait to say thank you in person as we toast to another successful year together.

And what better way to celebrate the close of the season than with a slice of history—LJ’s original Celebration Carrot Cake, first shared in October 2005. This beloved recipe captures the heart of the market: homemade, humble, and made with love.

🥕 LJ’s Celebration Carrot Cake

Created and first served October 2005

Oven: 350°F – preheat after the carrot-brown sugar rest (1 hour)Grease and flour cake pans: 2 (10") round pans or 1 (9x13") pan

This cake is mixed by hand—no mixer required—and is all the more rewarding for it.

Step 1: Let the carrots rest

Combine in a bowl for a one-hour rest, giving a stir once or twice (do not drain):

• 6 cups grated carrots

• 1 cup brown sugar

After one hour, stir in:

• 1 cup raisins or sultanas (soaked in spiced rum for 20 minutes, then drained, if desired)

  
  

Step 2: Prepare the batter

Beat to a light froth:

• 4 large eggs

Gradually beat in:

• 1 cup white sugar

• ½ cup brown sugar

• 1 cup avocado oil (or melted butter)

• 2 teaspoons vanilla extract

Add:

• 1 cup crushed pineapple, drained very, very well (do not use fresh)

  
  

Step 3: Combine the dry ingredients

With great care, combine the following into the egg mixture until absorbed (do not overmix):

• 3 cups all-purpose flour (360 grams for accuracy)

• 4 teaspoons ground cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon ginger

• 1½ teaspoons baking soda

• 1 teaspoon salt

Fold in gently:

• ½ cup sunflower seeds (not roasted or salted)

• ½ cup pepitas (not roasted or salted)

  
  

Step 4: Bake & enjoy

• Pour gently into your prepared pans.

• Bake until a toothpick inserted in the center comes out clean (about 45–50 minutes for round pans, slightly longer for a 9x13").

• Cool 10 minutes before removing from pans; cool completely before frosting.

• Frost with your favorite cream cheese frosting and refrigerate to keep fresh.

  
  

This recipe, like our market itself, is best enjoyed when shared—with family, friends, and the community that makes Frankenmuth such a special place to call home.

Here’s to another season well spent, and to many more memories (and slices of carrot cake) to come. See you at the ChristKindl Markt! 🎄