Green Tomato Cake with Cream Cheese Frosting Recipe
You are going to love this unique recipe that uses green tomatoes! I hate seeing green tomatoes go to waste, so this is one of our favorite late harvest recipes to use them up (besides fried green tomatoes, green tomato salsa and green tomato relish). Why is it so good?
How to Make Green Tomato Cake
Grease a 9×13 baking pan.
Chop up 4 cups of green tomatoes (no need to peel them), keeping both the tomatoes and juices. Don’t drain them!
If you want the tomatoes to be super tiny, specks of green, you can purée the tomatoes to be even smaller instead of chopping them up with a knife. Just make sure to use both the tomatoes and juice!
Make the cake batter by first mixing together vegetable oil, sugar and eggs. In another mix together flour, cinnamon, nutmeg, baking soda, salt and chopped walnuts. Mix these 2 bowls together.
Add in green tomatoes (and juices) and mix.
Pour this mixture into the baking pan.
Bake until a tooth pick comes out clean, this cake takes around 45-50 minutes.
Allow to cool. While the cake is cooling, make the cream cheese frosting using cream cheese, powdered sugar, vanilla and milk.
Once the cake is cool, add frosting and frost the cake.
Cut into slices and enjoy!
How to Frost the Cake
Here are simple directions on how to frost the cake with yummy cream cheese frosting!
How to Store
Green tomato cake can typically be kept in the refrigerator for up to 4-5 days.
Recipe Help
Don’t have walnuts? Use pecans or pistachios instead. Nut allergy? Skip the walnuts or add raisins instead. Don’t want to make frosting? Sprinkle powdered sugar on top or make a simple lemon icing. Want frosting but not cream cheese frosting? Make my buttercream frosting, or buy pre-made frosting at the grocery store.
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