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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 218.4
  • Total Fat: 8.8 g
  • Cholesterol: 47.5 mg
  • Sodium: 231.1 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Garden Harvest Cake calories by ingredient
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Garden Harvest Cake

Submitted by: BEEZA5

Introduction

Recipe from Cooking Light Recipe from Cooking Light
Number of Servings: 9

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

Directions

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.


Number of Servings: 9

Recipe submitted by SparkPeople user BEEZA5.





TAGS:  Desserts |

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