Hummingbird Cake Recipe Carrot

Hummingbird Cake Recipe Carrot

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Hummingbird Carrot Cake 14 Baker's Brew Studio Pte. Ltd.
Hummingbird Carrot Cake 14 Baker's Brew Studio Pte. Ltd. from www.bakersbrew.com

Get ready to indulge in a mouthwatering and irresistible dessert, hummingbird cake with a carrot twist!

Are you in the mood for a sweet and moist cake that will tantalize your taste buds? Look no further than this hummingbird cake recipe with a carrot twist. This recipe is perfect for anyone who loves the tropical flavors of pineapple and banana, but also wants to add a touch of health to their dessert with the addition of grated carrots.

Ingredients:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 3 large eggs, beaten
  • 1 tablespoon pure vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups grated carrots
  • 2 medium ripe bananas, mashed
  • 1 cup chopped pecans

Instructions:

  1. Preheat oven to 350°F. Grease and flour three 9-inch cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.
  3. Add the oil, beaten eggs, and vanilla extract to the bowl, and mix until just combined.
  4. Stir in the crushed pineapple, grated carrots, mashed bananas, and chopped pecans until well combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
  8. Once the cakes have cooled, frost with your favorite cream cheese frosting and serve.
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Nutritional Information:

  • Calories: 537
  • Total Fat: 31.8g
  • Saturated Fat: 5.5g
  • Cholesterol: 52mg
  • Sodium: 322mg
  • Total Carbohydrates: 59.3g
  • Dietary Fiber: 3.3g
  • Sugars: 39.6g
  • Protein: 6.4g

Cooking Time:

Preparation Time: 20 minutes Cook Time: 25-30 minutes Total Time: 45-50 minutes

Equipment:

  • 3 9-inch cake pans
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Grater
  • Wire rack

Serving Suggestions:

This cake is perfect for any special occasion, such as birthdays or holidays. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to make it even more decadent.

Variations:

If you’re not a fan of pecans, you can substitute them with walnuts or almonds. You can also add raisins, shredded coconut, or even chocolate chips for more flavor and texture.

Substitutions:

If you don’t have vegetable oil, you can use canola oil or melted coconut oil instead. You can also substitute the granulated sugar with brown sugar or coconut sugar for a healthier option.

Storage:

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months in a freezer-safe container.

Tips:

Make sure to grate the carrots finely to ensure they cook evenly in the cake. Also, don’t overmix the batter or the cake will be tough and dry.

Notes:

This recipe makes a triple-layer cake, but you can easily halve the recipe if you only want one layer. You can also make cupcakes with the same batter by adjusting the baking time to 15-20 minutes.

Frequently Asked Questions:

What is hummingbird cake?

Hummingbird cake is a classic Southern cake that is made with pineapple, banana, and pecans. It’s typically served with cream cheese frosting.

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Can I make this cake without the pecans?

Yes, you can omit the pecans or substitute them with another nut, such as walnuts or almonds.

How long does this cake last?

This cake will last up to 3 days in the refrigerator or up to 3 months in the freezer.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.

Personal Thoughts:

This hummingbird cake recipe with a carrot twist is the perfect dessert for any occasion. The combination of pineapple, banana, and grated carrots makes for a sweet and moist cake that is sure to impress your guests. Plus, the addition of pecans adds a nice crunch and nutty flavor that complements the tropical flavors perfectly. I love serving this cake with a generous dollop of cream cheese frosting and a cup of hot coffee. Trust me, once you try this cake, you’ll be hooked!