Just when you think Mercer Island is slowing down, the Island just speeds up. School is in full swing.

Our children have settled into their new routines. MIHS is gearing up for the big homecoming parade, football game and dance. Ms. Harnish’s second grade class is well into their second grade reading program.

Your second-grader signs their guardian or parent up to read a book to the class. After the book is read, there is a snack that correlates with the book to share with the class. The kids really look forward to this time in class. The anticipation of what the book and snack will be is always a great surprise.

Besides the Mercer Island Library, the best place to go on Mercer Island to find a great book is the Island bookstore. Island Books has been in business for nearly 40 years. The owners, Nancy and Roger Page, have maintained the same dedication to service, product knowledge and high standard of loyalty to a quality product and atmosphere since they first started the store.

The children’s area of the store is one of constant delight and surprise. The merchandise is always changing. The store carries the classics as well as hundreds of current reading trends for all ages. Plus a huge selection of gift wares.

The beauty of Island Books is how they remember the genre of books you enjoy reading. Just when people think that books are a thing of the past and the technical age has taken over, Island Books has not forgotten the glee in a second-grader’s eye when their loved one brings in a book of their choice and a snack to share in Ms. Harnish’s class.

Carrot cake cupcakes

By: Ina Garten

2 cups granulated sugar

1 1/3 cup vegetable oil

3 extra large eggs (room temperature)

1 teaspoon vanilla extract (I use Mexican vanilla)

2 cups all-purpose flour plus 1 tablespoon

2 teaspoons ground cinnamon

2 teaspoons baking soda

1½ teaspoon kosher salt

1 pound grated carrots

1 cup raisins (I used currants)

1 cup chopped walnuts

For the frosting

¾ pound cream cheese at room temperature

½ pound unsalted butter at room temperature

1 teaspoon pure vanilla extract

1 pound confectioners’ sugar, sieved

For the decoration

2 tablespoons unsalted butter

1 cup grated or shaved carrots

3 tablespoons good maple syrup

Preheat oven to 400 degrees. Line muffin pans with paper liners.

Beat the sugar, oil and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups of flour, the cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. Toss the carrots, raisins and walnuts with 1 tablespoon flour. Add to the batter and mix well.

Scoop batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower oven to 350 degrees and bake for 35 minutes, or until toothpick comes out clean. Let cool on wire rack.

For the frosting, mix the cream cheese, butter and vanilla in an electric mixer just until combined. Add the sugar and mix until smooth. For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and sauté for 2 to 3 minutes, until the carrots are tender. Spread them on a paper towel to cool.

When the cupcakes are cool, frost them generously and garnish with big pinches of sautéed carrots.