Garden Harvest Cake

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

Suggestions


Welcome to the delightful world of Garden Harvest Cake, a wonderful dessert that celebrates the bounty of nature! Bursting with flavors and textures, this vegetarian treat is perfect for anyone looking to enjoy a sweet indulgence without compromising on health. Made with wholesome ingredients like grated carrots, shredded zucchini, and tart Granny Smith apples, this cake is not only delicious but also packs a nutritious punch. Each slice offers a moist and tender crumb, elevated by the warm notes of cinnamon and the satisfying crunch of toasted walnuts.

In just 45 minutes, you can create a delightful dessert that will impress your family and friends. Imagine the joy of serving a treat that is as pleasing to the eye as it is to the palate. With only 218 calories per serving, you can indulge in a guilt-free dessert after a hearty meal or enjoy it as a wholesome snack throughout the day.

The Garden Harvest Cake is designed for those who appreciate the simpler, more flavorful things in life. It's perfect for gatherings, birthdays, or simply to enjoy with your afternoon tea. So, prepare your apron and let's dive into the kitchen to create this scrumptious cake that showcases the goodness of garden-fresh ingredients. Happy baking!

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