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Garden Patch Cake Recipe
|Vegetable oil||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Finely shredded carrots||1 Cup (16 tbs)|
|Finely shredded zucchini||1 Cup (16 tbs)|
|Finely shredded beets||1⁄2 Cup (8 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
|Cream cheese||6 Ounce, softened (Two 3 Ounce Packages)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Vanilla extract||2 Teaspoon|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6455 Calories from Fat 3591
% Daily Value*
Total Fat 408 g627%
Saturated Fat 131.5 g657.4%
Trans Fat 0 g
Cholesterol 1063.4 mg
Sodium 2485.8 mg103.6%
Total Carbohydrates 656 g218.6%
Dietary Fiber 19.7 g78.8%
Sugars 415.7 g
Protein 64 g127.5%
Vitamin A 625.2% Vitamin C 60.3%
Calcium 121.5% Iron 103.7%
*Based on a 2000 Calorie diet
Combine flour, baking powder, cinnamon and salt; add to egg mixture and mix well.
Stir in vegetables.
Add chips and mix well.
Pour into a greased and floured 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Cool 15 minutes; remove from pan to a wire rack to cool completely.
For frosting, beat cream cheese, butter and vanilla until light and fluffy.
Gradually beat in confectioners' sugar until smooth.
Spread over cake.
Store in the refrigerator.