Carob Hummingbird Cake
What’s not to love about a Hummingbird Cake, with its tropical vibe of pineapple, banana, nuts and spices, served with a cream cheese frosting. It’s the perfect combination of deliciousness.
Now you can try it with the added bonus of our carob powder, for the ultimate earthy, caramel flavour.
You need to try it to believe it!
Check out our other inspiring Carob Recipes.
- 1 ½ cups (255g) Organic Times Organic Self-Raising Flour
- ½ cup (50g) Organic Times Carob Powder
- ¾ cup (120g) Organic Times Rapadura Sugar
- ½ cup (40g) desiccated coconut
- ½ cup (60g) walnuts (roughly chopped)
- ½ tsp (5g) baking soda
- ½ tsp (2g) ground cinnamon
- 1 x 440g can crushed pineapple (juice included)
- 2 large ripe bananas (diced )
- 2 large eggs (room temperature )
- 1/3 cup (80g) Organic Times Salted Butter (melted )
- 1 tsp vanilla extract
- Preheat oven to 180ºC (356ºF). Line a round 9-inch cake pan with parchment paper and set aside.
- In a large mixing bowl, add flour, carob, sugar, coconut, walnuts, baking soda and cinnamon. Whisk until well combined.
- In a separate smaller mixing bowl, add crushed pineapple with the juice included, banana, eggs, melted butter and vanilla. Mix until well combined.
- Pour wet ingredients into the dry. Fold until well combined but ensuring not to over-mix.
- Pour batter into lined cake pan, smoothing out the top.
- Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean.
- Remove from oven and allow to cool in pan for 15 minutes.
- Gently remove from pan and transfer to a wire rack to cool completely.
- In the bowl of a stand mixer or a large mixing bowl with an electric hand beater, add softened cream cheese and butter. Beat until soft and creamy.
- Add icing sugar, juice and zest. Beat until light and fluffy, scraping down the sides as needed.
- Once the cake is completely cooled, dollop and spread over cream cheese frosting.
- Sprinkle over banana chips and coconut to decorate.