March 2015 - The City Farm

This easy & delicious Carrot Cake recipe is perfect for Easter. I like to bake some of this batter in mini muffin pans. Each muffin is about two bites!

Ingredients:

2 cups flour (sift first, then measure)

2 tsp. baking soda

1/4 tsp. nutmeg

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. cloves

3 eggs

3/4 cup oil

3/4 cup buttermilk

2 cups sugar

2 tsp. vanilla

8 oz. can crushed pineapple, drained (reserve juice)

2 cups grated carrots

3-1/2 oz. shredded coconut

1 cup chopped walnuts

Frosting (if desired):

2 oz soft cream cheese

3-4 Tbsp. of reserved pineapple juice

4-5 cups sifted powdered sugar

1 tsp. vanilla

Directions:

Sift together the flour, baking soda, nutmeg, salt, cinnamon, and cloves in a bowl. Set aside.

Beat together the above ingredients.

Begin by beating the eggs. Add the oil, beat well.

Add the buttermilk, beat well. Add the sugar and vanilla, beat well.

Blend the dry ingredients into this mixture.

Add the following to the batter: crushed pineapple, grated carrots, shredded coconut, and chopped walnuts.

Bake in a 9″ x 13″ pan, or bunt pan approx. 55 minutes at 350 degrees.

Frosting (if desired):

Beat the cream cheese and pineapple juice. Add powdered sugar and vanilla. Beat until fluffy.

(Photo Credit: Pinterest)

We are so excited about the new line of DIY kits that we just got in! Not only can you make your own jewelry or mix up some delicious cocktails, but you can also become a selfie pro!

Our very favorite kit right now is the Mason Herb Garden Kit. It’s so easy — and makes a wonderful hostess or housewarming gift.

The herb garden kits include a special blend of perlite, pea pebbles and organic soil that creates a self-watering system, all you need to do is water up to the rock line once a week and you’ll be enjoying freshly grown herbs right in your own kitchen.