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Green Tomato Cake

Ingredients 

FOR THE CAKE:

  • 3 cups grated green tomatoes drained
  • 2 cups granulated sugar
  • 1 ½ cups canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon 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

Instructions 

MAKE THE CAKE:

  • Preheat the oven to 350º Fahrenheit. 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.

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