Ingredients for Garden Patch Cake
- Vegetable Oil
- 2 large eggs
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- Flour
- Baking Powder
- Cinnamon
- Salt
- Carrot
- Zucchini
- Beet
- Semi Sweet Chocolate Chips
- 8 ounces cream cheese (softened)
- ½ cup (1 stick) softened butter
- Vanilla Extract
- 3-4 cups powdered sugar
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How to Make Garden Patch Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 ¾ cups granulated sugar, and 2 large eggs until light and fluffy. Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup grated zucchini, ½ cup grated carrots, and ½ cup chopped bell peppers (any color).
- Stir in 1 cup chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the cream cheese frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) softened butter, and 1 teaspoon vanilla extract until smooth and creamy.
- Gradually add 3-4 cups powdered sugar, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Spread frosting evenly over the cooled cake.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
245g
Fat
54g
Carbs
25g
