Blogs for March, 2015
checkout the archived city farm blog articles to learn about our takes on farm & city life
Super Carrot Cake
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)
