Garden Harvest Cake

Vegetarian
Health score
1%
Garden Harvest Cake
45 min.
9
218kcal

Suggestions


Welcome to the delightful world of baking with our Garden Harvest Cake! This scrumptious dessert is the perfect way to celebrate the bounties of your garden, bringing together fresh fruits and vegetables in a way that will surprise and tantalize your taste buds. With each slice, you'll experience the wholesome goodness of grated carrots, shredded zucchini, and juicy Granny Smith apples, all harmoniously blended into a moist and flavorful cake.

What makes this cake truly special is not only its vibrant flavor but also its health-conscious qualities. At just 218 calories per serving, this cake is a guilt-free indulgence that fits seamlessly into a vegetarian lifestyle. The addition of toasted walnuts provides a delightful crunch, while the warmth of ground cinnamon adds a cozy touch that makes this cake an ideal companion for any occasion, whether it be a family gathering or a quiet afternoon treat.

In just 45 minutes, you can transform simple ingredients into a beautiful and delicious dessert that will impress your friends and family. So roll up your sleeves, grab your baking essentials, and let’s dive into the joy of creating this delectable Garden Harvest Cake that celebrates freshness and flavor in every bite!

Ingredients

  • teaspoon baking soda 
  • 0.3 cup canola oil 
  • 0.5 cup carrots grated ( 1 medium)
  • large eggs 
  • cup flour all-purpose
  • 0.5 cup apples i use 2 granny smith apples grated peeled ( 1 medium)
  • teaspoons ground cinnamon 
  • 0.3 cup nonfat buttermilk 
  • 0.3 teaspoon salt 
  • 0.8 cup sugar 
  • 0.3 cup walnuts toasted chopped
  • 0.5 cup zucchini shredded

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • loaf pan
  • measuring cup

Directions

  1. Preheat oven to 35
  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
  3. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk.
  4. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.
  5. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk.
  6. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4inch loaf pan coated with cooking spray.
  7. 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.

Nutrition Facts

Calories218kcal
Protein6.75%
Fat38.92%
Carbs54.33%

Properties

Glycemic Index
29.32
Glycemic Load
19.86
Inflammation Score
-7
Nutrition Score
6.1773913580438%

Flavonoids

Cyanidin
0.2mg
Catechin
0.09mg
Epigallocatechin
0.02mg
Epicatechin
0.52mg
Epigallocatechin 3-gallate
0.01mg
Luteolin
0.02mg
Kaempferol
0.03mg
Quercetin
0.34mg

Nutrients percent of daily need

Calories:218.16kcal
10.91%
Fat:9.64g
14.84%
Saturated Fat:1.04g
6.49%
Carbohydrates:30.29g
10.1%
Net Carbohydrates:29.03g
10.56%
Sugar:18.37g
20.41%
Cholesterol:41.46mg
13.82%
Sodium:214.1mg
9.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.76g
7.52%
Vitamin A:1267.47IU
25.35%
Manganese:0.31mg
15.6%
Selenium:8.41µg
12.02%
Folate:37.06µg
9.27%
Vitamin B1:0.13mg
8.91%
Vitamin E:1.31mg
8.76%
Vitamin B2:0.14mg
8.24%
Vitamin K:6.13µg
5.83%
Iron:1.03mg
5.75%
Phosphorus:54.4mg
5.44%
Fiber:1.26g
5.05%
Vitamin B3:0.98mg
4.89%
Copper:0.09mg
4.56%
Vitamin B6:0.07mg
3.35%
Magnesium:12.23mg
3.06%
Vitamin B5:0.29mg
2.89%
Potassium:94.96mg
2.71%
Zinc:0.39mg
2.62%
Vitamin C:2.11mg
2.56%
Calcium:20.87mg
2.09%
Vitamin B12:0.1µg
1.65%
Vitamin D:0.22µg
1.48%
Source:My Recipes