This homemade green tomato cake with cream cheese frosting has 4 cups of GREEN tomatoes in it! That’s right – I said green tomatoes. I know it sounds strange, but you have to try this cake recipe. It tastes just like a spice cake and is incredibly moist. Plus, it has vegetables in it, so in my mind, it’s a healthier version of cake.
Why Pick Your Green Tomatoes?
When temperatures drop below freezing, your tomato plants will become stunted and the tomatoes will stop growing. Even temperatures below 50F your tomato plant will start to show problems. Before the first frost of the season, we pick all the tomatoes in their varying degrees of ripeness.
Green tomatoes will eventually start to ripen indoors, but I don’t think they taste quite like vine-ripened tomatoes. There are still plenty of recipes you can prepare with green tomatoes, like fried green tomatoes, tomato soup or this incredible spice cake. Whatever you do, don’t waste those green tomatoes!
Frosting the Green Tomato Cake
This green tomato cake is incredible with our simple 3-ingredient homemade cream cheese frosting recipe. If you have a stand mixer, this frosting is quick and easy to make. You can also use a store-bought frosting if you want to simplify the recipe. Either way, make sure to cool the cake completely before frosting and refrigerate any leftovers (if there are any).
If you have a bumper crop and find yourself with extra tomatoes, zucchini or cucumbers, try one of these 20 bumper crop recipes. It’s a great way to use up all the garden produce in the fall.
Green Tomato Spice Cake with Cream Cheese Frosting
An incredibly moist and delicious cake with green tomatoes
- 4 cups chopped green tomatoes
- 1 Tbsp salt
- 1/2 cup unsalted butter
- 2 cups sugar
- 2 eggs
- 2 cups flour
- 1 tsp cinnamon cloves and nutmeg
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp baking soda
- 1/2 cup chopped pecans or walnuts optional
- 1/2 cup unsalted butter room temp
- 8 oz cream cheese room temp
- 2 cups powdered sugar
Place tomatoes in bowl and cover with salt for 15 minutes. Drain and rinse well.
Cream butter and sugar, add eggs one at a time. Beat until creamy. Add dry ingredients and nuts. Fold in tomatoes.
Pour into greased 13×9 pan. Bake at 350F for 40 minutes.
Cool completely before frosting.
Cream together butter and cream cheese. Slowly add powdered sugar and beat until your desired frosting consistency.
Frost cake when it is cooled. Store leftovers in fridge.
Nicole is the founder of this website and mom of 3 kids, including a teenager. She cooks simple meals, follows a budget, clips coupons, and enjoys helping others ‘live well on less’. You can find her on Instagram, Facebook or Pinterest.