Garden Patch Cake
Indulge in the wholesome goodness of a Garden Patch Cake, a moist and spiced masterpiece brimming with garden-fresh ingredients like grated carrots, zucchini, and crushed pineapple. This easy-to-make dessert showcases warm notes of cinnamon and nutmeg, complemented by an optional crunch from chopped walnuts or pecans. Topped with a velvety cream cheese frosting, this cake strikes the perfect balance between rustic charm and indulgence. Whether you’re celebrating a special occasion or simply craving a slice of comfort, this versatile dessert is a celebration of flavors and textures straight from nature’s bounty. Perfect for home bakers looking to impress with a unique, vegetable-packed treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Vegetable oil
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Grated carrots
- 1 cup Grated zucchini
- 0.75 cup Crushed pineapple (drained)
- 0.5 cup Chopped walnuts or pecans (optional)
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the grated carrots, grated zucchini, crushed pineapple, and chopped nuts (if using). Mix gently until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the frosting. In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Stir in the vanilla extract.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Slice and serve.
Nutrition Facts
Calories |
7259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.6 g | 499% | |
| Saturated Fat | 138.1 g | 690% | |
| Polyunsaturated Fat | 104.2 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 4439 mg | 193% | |
| Total Carbohydrate | 921.7 g | 335% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 699.3 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 581 mg | 45% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2289 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
