Hummingbird Carrot Cake

Total Time: 1 hr 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 2 cups plain flour
• 2 cups sugar
• 2 teaspoons bicarbonate of soda
• 2 teaspoons ground cinnamon
• 1 cup light olive oil
• 3 eggs, lightly beaten
• 2 teaspoons vanilla essence
• 3 grated carrots
• 1 cup chopped walnuts (optional)
• 1 cup desiccated coconut
• 3/4 cup canned crushed pineapple
• 125 g cream cheese
• 45 g butter
• icing sugar
• 1/2 teaspoon vanilla essence
• 2 tablespoons lemon juice

Recipe

• 1 preheat oven to 180 degrees celcius.
• 2 sift the flour into a large bowl with the sugar, bicarb soda and cinnamon.
• 3 make a well in the centre and add the oil, eggs and vanilla, beating well.
• 4 fold in carrots, walnuts, coconut and pineapple.
• 5 pour into a greased 23cm springform pan.
• 6 bake for about 70 minutes.
• 7 cool cake completely before adding the icing.
• 8 icing: have the cream cheese at room temperature and mix it with the butter.
• 9 beat in enough sifted icing sugar to sweeten to taste and stir in the vanilla and lemon juice (you can add more or less depending on taste and icing consistency).