Golden Garden Cake facebook twitter linkedin google+ email Golden Garden Cake Print Recipe Servings Prep Time 15 servings 15 minutes Cook Time 40 minutes Servings Prep Time 15 servings 15 minutes Cook Time 40 minutes Golden Garden Cake Print Recipe Servings Prep Time 15 servings 15 minutes Cook Time 40 minutes Servings Prep Time 15 servings 15 minutes Cook Time 40 minutes Ingredients Cake 2 1/2 cups all purpose flour 2 cups sugar 2 tsp. cinnamon 1 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 1 1/2 cups grated yellow squash 1/2 cup grated carrots 3/4 cup vegetable oil 1/4 cup water 2 Tbsp. lemon zest 4 eggs 1/2 cup golden raisins (rolled in flour) Caramel frosting 1 cup packed light brown sugar 1/2 cup unsalted butter 1/4 cup milk (or milk substitute) 1 tsp. vanilla 1 1/2 cups confectioners sugar Servings: servings Instructions In a large bowl, mix together dry ingredients. In a medium bowl, mix remaining ingredients except raisins. Pour wet ingredients into dry ingredients and stir until well incorporated. Add raisins and stir. Pour into greased 9-by-13-inch pan. Bake at 350 F for 35 to 40 minutes. Test middle of cake with toothpick; cake is done when toothpick comes out clean. Let cool in pan. To make frosting, combine brown sugar, butter, and milk in saucepan. Bring to a boil over medium heat. Stir for 2 minutes and remove from heat. Stir in vanilla. Cool to lukewarm. Gradually whisk in confectioners’ sugar. Pour over cooled cake, spreading evenly. Cut into 15 squares and decorate with edible flowers such as violas and pansies. Recipe Notes Tip: Use food processor to grate squash and carrots. Per serving: 414 cal.; 18.5 g total fat (6.5 g sat. fat); 60 g total carbs; 1 g fiber; 4 g protein.