Recipe sourced from thebestcakerecipes.com
Makes 15 servings
Contents
Ingredients
For the cake:
- 3 cups green tomatoes, drained and grated
- 2 cups granulated sugar
- 1 ½ cups canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- ½ teaspoon salt
For the frosting:
- ¼ cup salted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Directions
- Preheat the oven to 350ºF. Spray a 9″×13″ baking pan with cooking spray.
- Use a food processor or a grater to grate enough green tomatoes to make 3 cups. Don’t skin them, just take out the core and grate. Allow the juice to drain off the tomatoes as you make the cake batter.
- In a large bowl, mix together the sugar, oil, eggs and vanilla.
- In a small bowl, whisk together the flour, cinnamon, baking soda, cloves and salt.
- Add the dry ingredients to the wet and mix just until combined.
- Fold in the drained tomatoes.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes or until the cake tests done.
- Allow the cake to cool before frosting.
Make the frosting:
- In a large bowl, cream together the butter and cream cheese until smooth and creamy.
- Add the vanilla and powdered sugar.
- Mix until well combined, scraping the sides of the bowl as needed.
- Frost the cake after it has cooled. Store in an airtight container at room temperature.
Notes
- Consider adding chocolate chips or chopped nuts to this spice cake.
- This cake is sturdy enough to be used as a layer cake.
