Hummingbird Carrot Cake

Hummingbird Carrot Cake

Hummingbird Carrot Cake

45 minutes

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Details
  • Serving Size:   12
  • Vegetarian:   True
  • Weight Watchers:   39 Points
Cuisine
  • dessert
Comments
Ingredients
  • 2 c all-purpose flour, sifted
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 c olive oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 c granulated sugar
  • 1/2 c light brown sugar, packed
  • 1-1/2 c ripe bananas, mashed (about 3)
  • 1 c pineapple, pureed (about a 20-oz can, drained)
  • 3 c carrots, shredded
  • 1 c sweetened, shredded coconut flakes
  • 24 oz cream cheese, softened to room temperature
  • 2 sticks unsalted butter, softened
  • 1-1/2 tsp vanilla extract
  • 2 c confectioners sugar (aka powdered sugar, 10x sugar, or icing sugar)
  • 1 c chopped pecans
  • Candied carrot curls (see recipe below)
Instructions

Hummingbird Carrot Cake

Preheat oven to 350℉.

Grease and parchment line two round 8” x 2” cake pans.

In a bowl, stir together flour, baking soda, spices, and salt.

Using a stand mixer or electric handheld mixer, blend together olive oil, eggs, and vanilla.

Then, add both sugars and mix until smooth.

Turn off the mixer and add the bowl of dry ingredients to the wet, all at once.

Mix everything together just until combined (don’t overmix, or the cake may become too dense).

Finally, by hand, fold in bananas, pineapple, carrots, and coconut. 

Evenly distribute the batter between two baking pans.

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.

Let cool on the counter.

Cream Cheese Frosting

Using a stand mixer or handheld electric mixer, cream together the cream cheese, butter, and vanilla.

Then, add confectioners sugar and mix until smooth.

Candied Carrot Curls

Using a vegetable peeler, make long, wide strips of carrot.

Preheat oven to 225℉ and line a baking sheet with parchment paper.

Add 1 c water and 1 c granulated sugar to a pot and bring to a boil.

Lower the temperature slightly, add carrots, and simmer for 15 minutes.

Then, drain carrots from the pot and let cool for about 5 minutes.

Next, place carrots on a parchment lined baking sheet and bake for 30 minutes. 

While still warm, wrap carrots around the handle of a wooden spoon, then let them cool for about 30 minutes.

Decorating Hummingbird Carrot Cake

Once the baked cakes have cooled, apply a thick layer of cream cheese frosting on top of one layer, then add the second layer on top, and apply a crumb coat of frosting to the entire outside of the cake. 

After applying the crumb coat, place the cakes in the fridge for 30 minutes before adding the final layer of frosting.

Finally, add cream cheese frosting over the entire cake and decorate with pecans and candied carrot curls. Enjoy!

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