Hummingbird Carrot Cake Recipe
Overview:
The Hummingbird Carrot Cake is a delightful dessert infused with the sweetness of pineapple, making it stand out among other carrot cake recipes. This version promises to be the best youโve ever tasted, with its addictive flavor and creamy cream cheese icing.
- Total Time: 1 hour and 10 minutes
- Servings: 12
- Cuisine: Dessert
- Keywords: Potluck, Weeknight, < 4 Hours, Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Plain flour |
| 2 cups | Sugar |
| 2 tsp | Bicarbonate of soda |
| 2 tsp | Ground cinnamon |
| 1 cup | Light olive oil |
| 3 | Eggs |
| 2 tsp | Vanilla essence |
| 3 cups | Carrots (grated) |
| 1 cup | Walnuts (chopped) |
| 1 cup | Desiccated coconut |
| 1 cup | Crushed pineapple |
| 1/2 cup | Cream cheese |
| 2 tbsp | Butter |
| 125g | Icing sugar |
| 1 tsp | Lemon juice |
Instructions:
-
Preheat Oven: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare a 23cm (9-inch) springform pan by greasing it lightly.
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-
Mix Dry Ingredients: In a large bowl, sift together the plain flour, sugar, bicarbonate of soda, and ground cinnamon. Create a well in the center of the dry ingredients.
-
Add Wet Ingredients: Into the well, pour in the light olive oil, eggs, and vanilla essence. Beat the mixture well until smooth and thoroughly combined.
-
Incorporate Mix-ins: Gently fold in the grated carrots, chopped walnuts, desiccated coconut, and crushed pineapple until evenly distributed throughout the batter.
-
Transfer to Pan: Pour the batter into the prepared springform pan, spreading it out evenly.
-
Bake: Place the pan in the preheated oven and bake for approximately 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
Cool: Once baked, remove the cake from the oven and allow it to cool completely in the pan before removing it.
-
Prepare Icing: While the cake is cooling, prepare the cream cheese icing. Ensure the cream cheese is at room temperature. In a mixing bowl, combine the cream cheese and butter until smooth.
-
Sweeten and Flavor: Gradually beat in the sifted icing sugar until the desired sweetness is achieved. Stir in the vanilla essence and lemon juice to taste, adjusting the consistency as needed for spreading.
-
Ice the Cake: Once the cake has cooled completely, generously spread the cream cheese icing over the top and sides of the cake.
-
Serve: Slice the cake and serve it to delight your taste buds with its irresistible flavor.
Nutritional Information (Per Serving):
- Calories: 491.9
- Fat: 28g
- Saturated Fat: 8.7g
- Cholesterol: 66mg
- Sodium: 319.7mg
- Carbohydrates: 56.8g
- Fiber: 2g
- Sugar: 38.4g
- Protein: 4.8g
Tips and Tricks:
- To ensure the cake stays moist, do not overbake it. Check for doneness with a toothpick.
- Customize the icing by adding more or less icing sugar and lemon juice to suit your taste preferences.
- This cake is perfect for potlucks, weeknight desserts, or any occasion where you want to impress with minimal effort.
- Store any leftovers in an airtight container in the refrigerator for up to several days.
Conclusion:
Indulge in the heavenly flavors of the Hummingbird Carrot Cake, a delightful dessert that combines the goodness of carrots, pineapple, and cream cheese icing. Perfect for any occasion, this recipe is sure to become a favorite among your family and friends. Enjoy the moist and flavorful cake with its creamy topping, and savor every delicious bite! ๐ฐ
