Hummingbird Carrot Cake Recipes

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HUMMINGBIRD CARROT CAKE



Hummingbird Carrot Cake image

When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture. Then we coated the classic frosting with chopped pecans and topped it with a nest of candied carrots.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h40m

Yield Makes one 8-inch layer cake

Number Of Ingredients 18

1 cup vegetable oil, plus more for brushing
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
3/4 cup canned diced pineapple in juice, drained and puréed
3 cups finely shredded peeled carrots (from 1 bunch)
1 cup sweetened shredded coconut
1 1/2 pounds cream cheese, room temperature
2 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract
2/3 cup whole pecans, toasted and finely chopped, for decorating (optional)
Candied Carrot Curls, for decorating

Steps:

  • For the Cake: Preheat oven to 350°F. Brush two 8-by-2-inch round cake pans with oil. Line bottoms with parchment rounds; brush with oil. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt to thoroughly combine. In another bowl, whisk together oil, granulated sugar, eggs, vanilla, and pineapple. Stir wet mixture into flour mixture just until no dry flour remains (if you overmix, the cake will be tough). Fold in carrots and coconut.
  • Divide mixture evenly between prepared pans, smoothing tops. Bake until cakes are puffed slightly and golden, and a tester inserted into centers comes out clean, 35 to 40 minutes. Let cool in pans on a wire rack 20 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
  • For the Frosting: In a bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually add confectioners' sugar so it incorporates evenly and continue mixing until smooth. Beat in vanilla.
  • To Assemble: Split cakes in half horizontally with a long, thin-bladed knife to create 4 layers. For an evenly stacked cake, place a bottom layer, bottom-side down, on a cake plate with edges lined with parchment strips (to catch excess frosting). Spread a scant 1 cup frosting over it. Place a top layer, top-side down, over frosting. Spread with a scant 1 cup frosting.
  • Repeat with second top layer and more frosting. Stack last layer on top, bottom-side up. Spread a thin layer of frosting over top and sides of cake to create the "crumb coat," which prevents crumbs from getting into the final frosting layer. Refrigerate remaining frosting and cake until crumb coat is firm, 20 minutes.
  • Smooth remaining frosting evenly over cake with an offset spatula. Refrigerate at least 30 minutes and up to 2 days. Press pecans evenly into bottom third of frosting. Pull away parchment; discard. Top with candied carrot curls.

HUMMINGBIRD CARROT CAKE



Hummingbird Carrot Cake image

The addition of pineapple makes this "hummingbird". This is the best carrot cake recipe I've found, totally addictive. The cream cheese icing is a must.

Provided by dale7793

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups plain flour
2 cups sugar
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
1 cup light olive oil
3 eggs, lightly beaten
2 teaspoons vanilla essence
3 grated carrots
1 cup chopped walnuts (optional)
1 cup desiccated coconut
3/4 cup canned crushed pineapple
125 g cream cheese
45 g butter
icing sugar
1/2 teaspoon vanilla essence
2 tablespoons lemon juice

Steps:

  • Preheat oven to 180 degrees celcius.
  • Sift the flour into a large bowl with the sugar, bicarb soda and cinnamon.
  • Make a well in the centre and add the oil, eggs and vanilla, beating well.
  • Fold in carrots, walnuts, coconut and pineapple.
  • Pour into a greased 23cm springform pan.
  • Bake for about 70 minutes.
  • Cool cake completely before adding the icing.
  • ICING: Have the cream cheese at room temperature and mix it with the butter.
  • Beat in enough sifted icing sugar to sweeten to taste and stir in the vanilla and lemon juice (you can add more or less depending on taste and icing consistency).

HUMMINGBIRD CARROT CAKE OATMEAL



Hummingbird Carrot Cake Oatmeal image

This idea came to me one morning as I had steamed carrots followed by a bowl of oats topped with pineapple and walnuts... I immediately wished I had combined the two and added a few more spices from some delicious desserts. Thus, this oatmeal was born.

Provided by HurdBird

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 13m

Yield 1

Number Of Ingredients 8

⅔ cup chopped fresh pineapple
½ cup sliced carrot
1 teaspoon water
⅔ cup almond milk
½ cup old-fashioned oats
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 tablespoon chopped walnuts

Steps:

  • Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
  • Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 50.1 g, Fat 9.4 g, Fiber 7.6 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 110.7 mg, Sugar 16.5 g

HUMMINGBIRD CAKE



Hummingbird Cake image

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h20m

Yield 15

Number Of Ingredients 13

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • Sift together the flour, sugar, baking soda and salt. Set aside.
  • In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
  • Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
  • Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g

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Top Asked Questions

What are the ingredients in hummingbird carrot cake?
While most Hummingbird carrot cake recipes have just two ingredients (carrots and bananas OR carrots and coconut), my recipe has four! For the moistest, tastiest cake, my recipe includes carrots, bananas, coconut, and pineapple. What is a hummingbird cake? What is a hummingbird cake?
How do you make hummingbird cake?
Instructions to make Hummingbird Cake: Preheat the oven to 350 degrees. *Place bananas on a cookie sheet with peels left on. Butter and flour 3-9 inch round baking pans. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. In a second large mixing bowl combine the granulated and brown sugar; stir to combine.
What is the best recipe to make a carrot cake?
Slowly add the flour, baking powder, baking soda, cinnamon, ginger, salt and vanilla extract. Continue to beat until well mixed. Fold in the grated carrots and walnuts until evenly dispersed. Pour the mixture into the prepared tins and smooth the top with a spatula.
What does hummingbird cake taste like?
It combines the familiar flavor of carrot cake with the pineapple, coconut, and pecans found in hummingbird cake. It is baked in a bundt cake pan which helps it to bake evenly. It’s moist without being wet.

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