Today I tried 2 unknown green tomato recipes. One is sitting in a pot on the stove dejected and yucky…I will be working on the green tomato jam with vanilla and ginger. (it tastes like I used jolly ranchers waaayyyy to sweet) But the other creation is already missing a few pieces. ok I wasnt sure how this was going yo turn out but YuM YuM YuM!!!! …drumroll please…..Green Tomato and Carrot cake……Its so tasty and delectable. Now I have to try and make a gluten free version. Its lighter than a carrot cake but well-balanced and flavorful, super moist and I haven’t even come up with a frosting yet. I was thinking maybe a light curry buttercream with some coconut milk or maybe just some butter on it….hmmmm butter.
Hopefully Ill get a new camera in a week or so and will be back with my pics of the cooking/baking process again.
Green Tomato Carrot Cake
- 2 1/4 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg, grated fresh
- Pinch of 4 spice powder
- 1/2 cup almond slivers
- 1/2 cup cocoa nibs
- 1 cup finely grated carrot
- 2 1/2 cups diced green tomatoes
- I had a chai spice blend and added 1 Tbl of that as well but thats optional
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, spices; slowly beat into egg mixture. Blend well. Stir in almonds, carrots and tomatoes.
Pour into greased 9×13-inch pan. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .