Green Tomato Cake

 

• 3 cups grated green tomatoesdrained
• 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

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.