Carrot Cake Vs Hummingbird Cake

Carrot Cake Vs Hummingbird Cake

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Hummingbird Carrot Cake 3 Baker's Brew Studio Pte. Ltd.
Hummingbird Carrot Cake 3 Baker's Brew Studio Pte. Ltd. from www.bakersbrew.com

Who doesn’t love a good slice of cake? With so many different flavors and varieties to choose from, it can be tough to decide which one to make. In this article, we’re going to compare two classic cakes: carrot cake and hummingbird cake. Both are sweet, moist, and delicious, but which one will come out on top? Let’s find out!

Ingredients

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts (optional)

Hummingbird Cake

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups mashed ripe bananas (about 4 medium)
  • 1 cup chopped pecans (optional)

Instructions

Carrot Cake

  1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, whisk together oil, sugar, and eggs until well combined.
  4. Add dry ingredients to wet ingredients and stir until just combined.
  5. Stir in grated carrots and chopped walnuts (if using).
  6. Divide batter evenly between prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
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Hummingbird Cake

  1. Preheat oven to 350°F. Grease three 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together eggs, oil, vanilla, pineapple, and mashed bananas.
  4. Add wet ingredients to dry ingredients and stir until just combined.
  5. Stir in chopped pecans (if using).
  6. Divide batter evenly between prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Nutritional Information

Both cakes are indulgent treats, so they’re not exactly health foods. However, here’s a breakdown of the nutritional information for each:

Carrot Cake

  • Servings: 12
  • Calories: 484
  • Fat: 27g
  • Carbohydrates: 54g
  • Protein: 6g

Hummingbird Cake

  • Servings: 12
  • Calories: 526
  • Fat: 29g
  • Carbohydrates: 64g
  • Protein: 6g

Cooking Time

The cooking time for both cakes is about the same: 25-30 minutes. However, keep in mind that the hummingbird cake recipe makes three layers, so it may take a bit longer to prepare.

Equipment

For both cakes, you’ll need the following equipment:

  • Mixing bowls
  • Whisk or electric mixer
  • Cake pans
  • Cooling rack

Serving Suggestions

Both cakes are delicious on their own, but if you want to take things up a notch, here are a few serving suggestions:

  • Top each slice with a dollop of whipped cream or cream cheese frosting
  • Serve with a scoop of vanilla ice cream
  • Sprinkle cinnamon or chopped nuts on top

Variations

Both cakes are versatile and can be adapted to suit your taste preferences. Here are a few variations to consider:

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Carrot Cake

  • Replace walnuts with pecans or almonds
  • Add raisins or shredded coconut to the batter
  • Top with cream cheese frosting or a glaze made with powdered sugar and orange juice

Hummingbird Cake

  • Replace pecans with macadamia nuts or coconut flakes
  • Replace pineapple with diced mango or papaya
  • Top with cream cheese frosting or a caramel sauce

Substitutions

If you’re missing an ingredient or want to make a substitution, here are a few ideas:

Carrot Cake

  • Replace vegetable oil with canola oil or melted butter
  • Replace granulated sugar with brown sugar or honey
  • Replace walnuts with pecans or almonds

Hummingbird Cake

  • Replace vegetable oil with canola oil or melted butter
  • Replace granulated sugar with brown sugar or honey
  • Replace pecans with macadamia nuts or coconut flakes

Storage

Both cakes can be stored at room temperature for up to three days, or in the fridge for up to five days. To freeze, wrap tightly in plastic wrap and store in an airtight container for up to three months. Let thaw at room temperature before serving.

Tips

Here are a few tips to ensure your cakes turn out perfectly:

  • Grate your carrots finely for the carrot cake to ensure they cook through properly
  • Don’t overmix the batter – just stir until the ingredients are combined
  • Let the cakes cool completely before frosting or adding toppings

Notes

Both cakes are best served fresh, but they can be stored as mentioned above. If you’re making the hummingbird cake, keep in mind that the recipe makes three layers, so you’ll need three cake pans or you’ll need to bake the layers in batches.

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Frequently Asked Questions

Can I make these cakes ahead of time?

Yes, both cakes can be made ahead of time and stored as mentioned above. However, keep in mind that the cakes are best served fresh.

Can I use a different type of nut in the recipes?

Yes, you can use any type of nut you prefer or omit them altogether if you have a nut allergy.

Can I add more spices to the recipes?

Yes, feel free to adjust the spice levels to suit your taste preferences.

So, which cake is better – carrot cake or hummingbird cake? It’s tough to say, as both are delicious in their own way. Carrot cake is a bit lighter and has a subtle spice flavor, while hummingbird cake is more tropical and indulgent with the addition of pineapple and bananas. Ultimately, it comes down to personal preference. We encourage you to try both recipes and decide for yourself!