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Hummingbird Carrot Cake

Cake Ingredients

1 cup All-Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon ground Cinnamon

¼ teaspoon ground Cloves

1/2 teaspoon Sea Salt

1 ½ cups grated Carrots

½ cup coarsely chopped Walnuts or Pecans

½ cup shredded Coconut, sweetened or unsweetened

¼ cup Raisins (dark or golden)

¼ cup crushed Pineapple with juice

½ cup Golden Brown Sugar

½ cup Sugar

½ cup Canola or Safflower Oil

2 Eggs

Prepare Cake

Preheat the oven to 325 degrees. Butter and flour one 9” to 13” pan (round, square, loaf, etc.)

Whisk together the flour, cinnamon, cloves, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut, pineapple and raisins.

Beat the sugar and oil together until smooth, by hand or with a mixer. Add the eggs one by one and continue to beat until the batter is smooth and aerated. Next, gently stir in the flour mixture until the dry ingredients disappear. Following that, stir in the carrot mixture.

Pour batter into the prepared baking pan and slide the pans into the oven.

Bake the cake for 55 to 65 minutes. The cake is baked when a knife inserted into the centers of the cake comes out clean. Transfer the pan to a cooling rack, cool for 5 minutes, then turn out onto rack to cool to room temperature.

Frosting Ingredients

4 ounces Cream Cheese, at room temperature

4 Tablespoons Butter (unsalted or salted), at room temperature

2 cups Confectioners’ Sugar

½ Tablespoon Fresh Citrus Juice

½ teaspoon Vanilla Extract

Prepare Frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the citrus juice and vanilla. Frost cake as desired.

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