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Garden of Eden Cake

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Servings: 12-18
I'm seventeen, and am absolutely wild about baking cakes! I have six brothers and two sisters, so you can imagine the crowd I have to please. I made up this recipe for a healthy, and very delicious cake all in one. Nobody minds it being so healthy, because it tastes so good they can't stop eating it to consider the vegetables peaking out from inside! Frosted with chantilly coconut icing compliments the cake perfectly.

For Cake:
1 cup (2 sticks/8 oz./226g) butter or margarine
1 1/4 cups packed brown sugar
4 large eggs
3 tablespoons molasses
1 tablespoon vanilla extract
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk
1 cup applesauce
1 cup packed shredded zucchini
1 cup packed shredded carrots
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
2 tablespoons wheat germ
1 tablespoon plus 1 teaspoon dry milk
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For Frosting:
2 cups evaporated milk
2 cups white sugar
6 egg yolks, beaten
1 cup (2 sticks/8 oz./226g) butter
2 tablespoons molasses
2 teaspoons vanilla extract
2 2/3 cups flaked coconut
1 1/2 cups chopped macadamia nuts (optional)

Cake Instructions:
1. Cream together butter: gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add and stir in molasses, vanilla, sour cream, mayonnaise, and buttermilk. Mix in shredded zucchini, carrots and applesauce.

2. In seperate bowl, combine flour, baking powder, baking soda, salt, wheat germ, dry milk, allspice, cinnamon and nutmeg.

3. Add dry ingredients to wet: beating for approximately 2 minutes with electric beater on medium speed until thoroughly blended.

4. Spoon batter into three greased 9-inch cake pans. Bake cake in 350 degree F/180 degree C oven for approximately 20-25 minutes, or until toothpick inserted in middle comes out clean. Remove from pans while warm.

Frosting Instructions:
Combine milk, sugar, egg yolks, butter, vanilla and molasses in a saucepan.

Cook on medium heat until thick, approximately 12 minutes. Stir constantly.

Remove from heat, and add coconut and macadamia nuts (macadamia nuts are optional). Continue to stir until cool and thick enough to spread on your cake.

Makes one (9-inch) three layer cake.

Photograph taken by Natalie G.G. ©2006

Source: My own recipe
Submitted By: Natalie G.G.
Date: November 8, 2006


Reviewer: Becca
This cake was pretty dang delicious. It was EXTREMEMLY moist--kind of to the point of too moist--but that is to be expected with zuchinni, carrots, applesacue, sour cream, AND mayonnaise in the recipe. The frosting was also very good, although I don't think it thickened enough. I cooked it for about 20 minutes and it even boiled for a minute or so, but it still didn't really thicken that much...i don't know why. Overall it was a very good cake.


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