Garden Harvest Cake

Yield

9 servings (serving size: 1 slice)

Ingredients

• 4.5 ounces all-purpose flour (1 cup)
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup grated peeled Granny Smith apple (about 1 medium)
• 1/2 cup grated carrot (about 1 medium)
• 1/2 cup shredded zucchini
• 1/4 cup chopped walnuts, toasted
• 1/4 cup canola oil
• 1/4 cup nonfat buttermilk
• 2 large eggs
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Nutritional Information

Calories: 223

Fat: 9.7g (sat 1g,mono 4.4g,poly 3.6g)

Protein: 3.8g

Carbohydrate: 31.4g

Fiber: 1.3g

Cholesterol: 47mg

Iron: 1.2mg

Sodium: 233mg

Calcium: 30mg

Cooking Light - April 2009

Hummingbird Cake with Cream Cheese Frosting

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3 large eggs
3/4 cup oil
2 tsp vanilla extract
1 can (8 oz) crushed pineapple in juice
2 cups mashed bananas (3-4 large)
1 cup pecan pieces, finely chopped

Cream Cheese Frosting
2 bricks (8 oz) cream cheese
1 stick (1/2 cup) unsalted butter
2 tsp vanilla extract
3 cups confectioners' sugar
2 cups sweetened flaked coconut

Directions:
1. Heat oven to 350. You'll need to use (3) 8x2 inch cake pans coated with cooking spray.
2. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl.
3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. Add flour mixture; stir until combined. Divide batter
4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes before removing from pans.
5. Making Frosting: In a large bowl with mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. On low speed, gradually beat in confectioners' sugar. Beat until fluffy.
6. Assemble: Place a cake layer on serving platter. Spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. Sprinkle coconut on top to cover, letting some fall onto sides. Refrigerate covered. Let stand at room temperature for 45 minutes before serving.





Notes: I only made 2 layers instead of the 3 so mine were a little thicker than they should be, but I only have 1 cake pan and didn't feel like waiting an hour and a half for them all to bake!
Serves 16