This super moist cake takes inspiration from two of my favorite things: Hummingbird Cake and Carrot Cake!

The Inspiration

I wanted to create a special dessert for our family that incorporated my favorite flavors found in Hummingbird Cake and Carrot Cake. The result is a moist, lightly spiced cake packed with fruit and walnuts, and topped with delicious cream cheese frosting.
To make the cake especially memorable, I decorated it with dried pineapple flowers, but you could simply top the cake with freshly grated nutmeg, walnut pieces or coconut flakes.

Recipe

Hummingbird Carrot Cake

Yields 12 - 16 Servings

Ingredients

Cake:

2 cups all purpose flour
1 1/2 cups grated carrots
3 eggs, lightly beaten
3/4 cup avocado oil (substitute other vegetable oil)
3/4 cup buttermilk
2 teaspoons aged rum (substitute vanilla extract or bourbon)
12 oz canned crushed pineapple
2 cups granulated cane sugar (substitute granulated white sugar)
2 tablespoons molasses
2 teaspoons baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 1/2 cups grated sweetened coconut
1 cup walnut pieces
1 cup raisins

Cream Cheese Frosting:

2 (8 oz) packages full-fat cream cheese, softened
1/2 cup unsalted butter, softened
2 cups confectioners sugar
2 teaspoons vanilla extract

Decoration:

1 package dried pineapple rounds/slices (approximately 20 flowers needed), optional
Freshly ground nutmeg, optional
Chopped walnuts, optional
Coconut flakes, optional

Method

Cake:

Preheat oven to 375 degrees F.

In a large mixing bowl, stir together avocado oil, buttermilk, eggs, carrots, pineapple and rum. Do not use a mixer.

In a separate mixing bowl, whisk together sugar and molasses until molasses is fully incorporated. To the bowl, add flour, cinnamon, baking soda, salt, coconut flakes, raisins and walnuts. Stir to combine all ingredients.

In a third mixing bowl, combine wet and dry ingredients in thirds, stirring until just incorporated. Do not overmix.

Evenly divide batter and pour into two greased and floured 9” round cake pans.

Bake for 30 minutes or until toothpick inserted into the center of the cake comes out clean.

Let cake cool completely. Chill in the refrigerator for 20 - 30 minutes before frosting.

Frosting:

Bring cream cheese and butter to room temperature.

Using a stand mixer with the paddle attachment or a large mixing bowl and hand mixer, cream butter and 2 cups of confectioners sugar until light and fluffy. Add cream cheese and continue to cream. Stir in vanilla extract until incorporated.

Note: be sure to add the ingredients as outlined above. This process will ensure that the frosting is stable.

Chill frosting in the refrigerator for 1 hour before applying to the cake.

Decoration:

Reduce oven temperature to 200 degrees F.

Arrange pineapple rings on a cookie sheet lined with parchment paper and warm in the oven for 10 minutes. While warm, push pineapple slices into mini cupcake tins to form flowers. Return to the oven for an additional 10 minutes.

Remove from oven and let cool completely.

Attached dried pineapple flowers to the cake in your desired pattern.

Alternatively, top cake with freshly ground nutmeg, coconut flakes or cropped walnuts.

Enjoy immediately or refrigerate in an airtight container for up to one week.