Hummingbird Carrot Cake
Details
- Serving Size: 12
- Vegetarian: True
- Weight Watchers: 39 Points
Cuisine
- dessert
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
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.
Then, add confectioners sugar and mix until smooth.
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.
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