Ingredients for Hummingbird Carrot Cake
- 250g (2 cups) all-purpose flour
- 250g (1 ¾ cups) granulated sugar
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 180ml (¾ cup) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 250g (2 cups) grated carrots
- 100g (½ cup) chopped walnuts
- 100g (1 cup) shredded coconut
- 200g (1 cup) crushed pineapple (drained)
- 250g (8oz) softened cream cheese
- 115g (½ cup) softened unsalted butter
- 350-500g (3-4 cups) sifted powdered sugar
- ½ tsp lemon juice
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How to Make Hummingbird Carrot Cake
- Preheat oven to 180°C (350°F). Grease and flour a 23cm (9-inch) springform pan.
- In a large bowl, whisk together 250g (2 cups) all-purpose flour, 250g (1 ¾ cups) granulated sugar, 2 tsp baking soda, and 1 tsp ground cinnamon.
- Make a well in the center. Add 180ml (¾ cup) vegetable oil, 4 large eggs, and 1 tsp vanilla extract. Beat with an electric mixer until well combined.
- Gently fold in 250g (2 cups) grated carrots, 100g (½ cup) chopped walnuts, 100g (1 cup) shredded coconut, and 200g (1 cup) crushed pineapple (drained).
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Cream Cheese Frosting:** Beat 250g (8oz) softened cream cheese with 115g (½ cup) softened unsalted butter until smooth.
- Gradually beat in 350-500g (3-4 cups) sifted powdered sugar until you reach your desired sweetness. Stir in 1 tsp vanilla extract and ½ tsp lemon juice.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
153g
Fat
43g
Carbs
18g
