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    Home » Cakes

    Hummingbird Carrot Cake

    April 2, 2023 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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!

    Hummingbird carrot cake on a brown cake plate with two cake slices taken out of it.

    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.

    Cream cheese frosted with toasted coconut carrot cake with forks and carrots on the side.

    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!

    Cake slice on a tan plate with a fork taking a bite.

    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.
    Ingredients needed: flour, salt, baking powder, baking soda, sugar, spices, brown sugar, vanilla, coconut, yogurt, eggs, oil, carrots, and pineapple.

    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.

    Wet ingredients in a glass bowl.
    Coconut, pineapple, and carrot added to cake batter.

    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.

    Carrot cake batter in a bowl.
    Three cake pans filled with cake batter.

    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.

    Bottom cake layer with three dallops of frosting on top.

    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.

    Frosted carrot cake with toasted coconut sitting on parchment pape.r

    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

    Why Is It Called A Hummingbird Cake?

    It's named after the bird because of its sweetness. This cake includes sweet elements like shredded carrots, pineapple, and coconut flakes.

    What Other Cake Pans Can I Use?

    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!

    What Else Can I Add To This Cake?

    If desired, you could mix in a 1/2 cup of crushed pecans or walnuts.

    Slice of cake on a plate with coconut pieces off to the side.

    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

    • Carrot Pound Cake
    • Lemon Blackberry Cake
    • Strawberry Banana Cake
    • Three layered chocolate cake with blackberry frosting, fresh blackberries, and a chocolate drip.
      Chocolate Blackberry Cake

    Hummingbird Carrot Cake

    Karissa Parrish (Ginger Snap)
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Decorating 30 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices

    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.
    • Remove the cake from the refrigerator and finish frosting. Cover the sides and top of the cake again until frosted to your desire (use a cake scraper for a smooth finish). Place the cake in the freezer for 10 more minutes.
    • 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.

    Notes:

    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.

    Nutrition

    Calories: 635kcalCarbohydrates: 92gProtein: 7gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 45mgSodium: 429mgPotassium: 197mgFiber: 2gSugar: 73gVitamin A: 2275IUVitamin C: 1mgCalcium: 159mgIron: 1mg
    Keyword carrot cake, cream cheese frosting, easter cake, hummingbird cake, hummingbird carrot cake
    US Customary - Metric
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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