Hummingbird Carrot Cake
Indulge in the irresistible charm of Hummingbird Carrot Cake—a delightful fusion of classic carrot cake and tropical flavors. This moist, layered cake is brimming with shredded carrots, mashed bananas, and juicy crushed pineapple, creating a heavenly blend of sweetness and a hint of tang. Warm spices like cinnamon and nutmeg lend comforting notes, while crunchy chopped pecans or walnuts add a delightful texture. Topped with a rich, velvety cream cheese frosting, this cake is both a showstopper for celebrations and a cozy indulgence for any time. Perfectly balanced between nutty, fruity, and spiced, this easy-to-make dessert will easily become a family favorite. Don't forget the optional pecan garnish for an added touch of elegance!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 3 quarters Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Crushed pineapple (canned, drained)
- 0.75 cups Mashed ripe bananas
- 2 cups Grated carrots
- 1 cup Chopped pecans or walnuts
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped pecans or walnuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until combined.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the crushed pineapple, mashed bananas, grated carrots, and 1 cup of chopped pecans or walnuts. Be careful not to overmix—stop as soon as all ingredients are evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting: In a mixing bowl, beat together the cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla extract and beat until fluffy.
Once the cakes are completely cooled, place one cake layer on a serving platter or cake stand. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.
If desired, sprinkle additional chopped pecans or walnuts on top for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Bring to room temperature before slicing and serving for the best flavor.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 80.1 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
