This Hummingbird Carrot Cake is a super moist spice cake that's filled with crushed pineapple, shredded carrots, and coconut flakes. It's then topped with a spiced cream cheese frosting and toasted coconut!
This hummingbird cake has allspice, cinnamon, and nutmeg mixed into the cake batter. They all add a warm spice flavor inside of this soft and tender cake.
The cream cheese icing is smooth, creamy, and compliments the cake flavor so well!
Looking for more carrot cake recipes? Then chech out these: naked carrot cake, carrot bundt cake, and carrot cake donuts.
Why You'll Love This Cake
- It's filled with freshly grated carrots.
- The shredded coconut and crushed pineapple adds tropical flavors.
- The cake layers are filled with the best cream cheese frosting.
- With each bite you can taste the warm spices.
- It's a perfect dessert to serve for Easter or any springtime occasion!
To decorate the cake, I added toasted coconut. Not only does it make the cake look pretty, but it enhances the overall coconut flavor.
This is the best cake to make for any holiday this springtime!
Expert Baking Tips
- Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Carrots: Make sure to freshly grate your carrots. Do not use the pre-shredded carrots from the store.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Dividing the Batter: To make sure I evenly divide up the batter amongst the cake pans I use a 1/2 measuring cup to scoop the batter into each pan. I count as I go and then switch to a tablespoon as I get less and less batter.
- Crushed Pineapple: Do not drain the juice from the pineapple. When you measure it out, include the juice.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.
- Spices: Use a combination of cinnamon, allspice, and nutmeg.
- Oil: You can use either vegetable or canola oil.
- Yogurt: Use plain or vanilla yogurt. If you don't have yogurt, you could substitute it with sour cream.
- Pineapple: The crushed pineapple adds sweetness to the cake. Be sure to include the juice from the can.
- Carrots: Make sure to freshly grate your carrots. Pre-shredded carrots from the store do not provide the same amount of moisture as freshly grated ones.
- Shredded Coconut: Use either sweetened or unsweetened coconut flakes.
- Cream Cheese: Always use the block-style cream cheese for baking.
Instructions
Here are the step by step instructions on how to make this hummingbird cake recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg.
Step 2: Wet ingredients. In a large bowl, whisk together the brown sugar, sugar, vegetable oil, yogurt, eggs, and vanilla extract until thoroughly combined.
Step 3: Combine the ingredients. Add the flour mixture into the wet and whisk until everything is incorporated. Then fold in the crushed pineapple, grated carrots, and shredded coconut using a rubber spatula.
Step 4: Bake the cake. Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes.
Let the cake cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
Step 5: Make the frosting. Beat the unsalted butter and cream cheese on high speed in a large bowl of a stand mixer until smooth. Add the powdered sugar, vanilla extract, cinnamon, allspice, and nutmeg and mix on low speed until combined.
Then beat on high for an additional 1-2 minutes until smooth and creamy.
Step 6: Toasted coconut. Place a 1/2 cup of shredded coconut on a baking sheet and bake in a 325 degree preheated oven for 3-5 minutes. Then cool completely.
Assembling The Cake
Make sure the cake layers are completely cooled before assembling and decorating.
Place one cake layer on a cake stand or serving plate and spread about 2/3 cup of frosting.
Repeat with the second layer. Top the cake with the last layer and spread on about 1/4 cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat (I used my offset spatula and cake scraper).
Place the entire cake in the freezer for 10 minutes to chill. Then, finish frosting the whole thing and decorate the top.
I used the Wilton 6B to pipe a border with the remaining frosting and then pressed the toasted coconut to the bottom half of the cake.
Storing Tips
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap the individual pieces of cake in plastic wrap before placing it into the refrigerator. This helps to keep the cake moist.
Frequently Asked Questions
It's named after the bird because of its sweetness. This cake includes sweet elements like shredded carrots, pineapple, and coconut flakes.
You could also use two 8-inch or two 9-inch cake pans instead. Just note that the bake times may be different. A bundt pan would work too!
If desired, you could mix in a 1/2 cup of crushed pecans or walnuts.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cake Recipes
Hummingbird Carrot Cake
Equipment
- Three 6-Inch Cake Pans
- Mixing Bowls
- Electric Stand Mixer
- Cake Decorating Tools
Ingredients:
Hummingbird Carrot Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¾ cup brown sugar
- ½ cup sugar
- ½ cup oil (vegetable or canola)
- 3 tablespoons yogurt (plain or vanilla), room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup crushed pineapple (see note below)
- 1 cup freshly grated carrots
- ½ cup sweetened shredded coconut
Spiced Cream Cheese Frosting
- 12 ounces brick-style cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 4 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ cup sweetened shredded coconut, toasted
Instructions:
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
Hummingbird Carrot Cake
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg.
- In a large bowl, whisk together the brown sugar, sugar, oil, yogurt, eggs, and vanilla extract until thoroughly combined. Pour in the dry ingredients and whisk until everything is incorporated. Then fold in the crushed pineapple, freshly grated carrots, and shredded coconut using a rubber spatula.
- Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cake cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
Spiced Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachent, cream together the cream cheese and butter on med-high speed until light and creamy (2-3 minutes). Add the powdered sugar, vanilla extract, cinnamon, allspice, and nutmeg and mix on low speed until combined. Then beat on high speed for 1-2 minutes until creamy.
- Preheat the oven to 325 degrees and place a ½ cup of shredded coconut on a baking sheet. Bake for 3-5 minutes until toasted (be careful not to let it burn!). Set aside to cool.
Assemble
- If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about 2/3 cup of frosting. Repeat with the second layer. Top the cake with the last layer and spread on about 1/4 cup of frosting.
- Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- I decorated the top by using the Wilton 6B to pipe a border and then added the toasted coconut to the bottom half of the cake.
- Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
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