Green tomato cake with cream cheese frosting uses 4 cups of unripe green tomatoes baked into it. Despite its unconventional use of tomatoes, it tastes like a moist coffee cake! It's a perfect treat for anyone who wants to use up their garden green tomatoes!
Preheat oven to 350 degrees F. Spray a 9x13 baking pan with nonstick spray.
Finely chop the tomatoes up, saving both the tomatoes and juices. Don't drain them - keep the juice!
In a large bowl cream together vegetable oil and sugar. Add in eggs and continue mixing.
In a large bowl mix together flour, cinnamon, nutmeg, baking soda and salt. Add walnuts to bowl and mix more. Pour this mixture into the vegetable oil/sugar bowl and mix until well combined.
Add green tomatoes (and their juices) into the bowl and mix once more. Pour this mixture into the baking pan.
Bake for 50-55 minutes or until toothpick comes out clean. Remove from oven and allow to cool. Now let's make the frosting!
Add cream cheese, powdered sugar, vanilla and milk into a bowl and use a electric mixer to blend all together, until frosting becomes fluffy.
Using a spatula or butter knife, take a generous amount of frosting and place it on top of the cake. Start spreading the frosting from the center and work your way towards the edges to frost the cake.
Cut into slices and serve this delicious green tomato cake!