Recipes

"Old Fashion Carrot Cake"

Ingredients:

• 2 cups finely grated Everlasting Organics carrots
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the grated carrots, sugar, oil, eggs, and vanilla extract. Mix well until the ingredients are fully incorporated.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the carrot mixture, mixing until just combined. If using, fold in the chopped walnuts and shredded coconut.
5. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the Cream Cheese Frosting:

1. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, beating until well combined and creamy.
3. Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.
4. Optional: Garnish with additional grated carrots, chopped walnuts, or shredded coconut.

"Homemade Salsa"

Ingredients:

• 4 large ripe Everlasting Organics tomatoes
• 2 Everlasting Organics jalapeño peppers (adjust for spice preference)
• 4 Everlasting Organics green onions
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Begin by preparing the tomatoes. Remove the cores and dice them into small pieces. Place them in a large mixing bowl.
2. If you prefer a milder salsa, remove the seeds and membranes from the jalapeño peppers. For a spicier version, leave them intact. Finely dice the jalapeños and add them to the bowl with the tomatoes.
3. Trim the roots of the green onions and thinly slice both the white and green parts. Add them to the tomato mixture.
4. Stir in the minced garlic, chopped cilantro, and lime juice. Mix well to combine all the ingredients.
5. Season the salsa with salt and pepper to taste. Adjust the seasoning as needed.
6. Allow the flavors to meld together by refrigerating the salsa for at least 30 minutes before serving.
7. Serve your Farm Fresh Homemade Salsa with tortilla chips, as a topping for tacos, or alongside grilled meats. Enjoy the vibrant, farm-grown flavors in every bite!

"Cinnamon Apple Muffins"

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 2 cups Everlasting Organics apples, peeled, cored, and finely chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.
6. Gently fold in the chopped apples.
7. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
8. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.