Food Recipes Carrot Hummingbird Breakfast Bundt 4.0 (3) 3 Reviews This one-bowl banana and pineapple cake with Jamaican roots is spiked with carrot and baked in a Bundt pan for an extra special way to start the day. By Tricia Manzanero Published on April 19, 2024 Rate PRINT Share Close Photo: Greg DuPree Food Stylist: Emily Hall Prop Stylist: Claire Spollen Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings: 12 Think of this treat as a carrot-cake-ified hummingbird cake recipe. Now a Southern staple, a hummingbird cake has its roots in Jamaica. In the 1960s, the recipe appeared in ad campaigns to attract tourists to the island. And since Jamaica's national bird is a type of hummingbird nicknamed the doctor bird, the dessert was called Doctor Bird Cake. When it flew north to the U.S. in the 1970s and was popularized by our sister brand Southern Living, it became known as a hummingbird cake. And, sure, you can serve it for dessert. But, we like this warmly spiced, tropical delight for breakfast or brunch. It's basically the coffee cake of your dreams. Tapping the batter in the Bundt pan helps to evenly spread the batter and release any larger air bubbles trapped underneath or throughout the batter. This helps to also move the batter into the grooves of the Bundt pan, making for a crisper, more attractive design once baked. You should forcefully do this to get best results; a kitchen towel on the counter can help dull the noise. Ingredients Baking spray with flour 2 large eggs, at room temperature 1 8-oz. can crushed pineapple, drained, juices reserved 1 1/4 cups (250 g) granulated sugar 1 1/4 cups shredded peeled carrots (shredded on largest holes of a box grater) (from 2 or 3 carrots) 3/4 cup toasted sweetened flaked coconut, plus more for topping 3/4 cup mashed very ripe bananas (from 2 bananas) 3/4 cup vegetable oil 2/3 cup chopped toasted pecans, plus more for topping 2/3 cup (113 g) packed light brown sugar 2 tsp. pure vanilla extract 2 1/2 cups (300 g) all-purpose flour 1 1/2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1 tsp. baking powder 3/4 tsp. fine sea salt 1/2 tsp. ground allspice 4 oz. cream cheese (about 1/2 cup), at room temperature 1/2 cup (57 g) confectioners' sugar Directions Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. Whisk eggs, pineapple, granulated sugar, carrots, coconut, bananas, oil, pecans, brown sugar, and vanilla in a large bowl. Add flour, baking soda, cinnamon, baking powder, salt, and allspice; stir until just combined. (Do not overmix.) Pour batter into prepared pan. Firmly tap pan on a kitchen-towel-lined counter a few times to remove any large air bubbles. Bake until a wooden pick inserted in center of cake comes out mostly clean, 50 to 55 minutes. Loosely cover with aluminum foil, if needed, to prevent overbrowning. Let cake cool in Bundt pan on a wire rack for 10 minutes. Remove from pan by placing wire rack on top of cake and flipping it over. Let cool completely on wire rack, about 2 hours. Stir together cream cheese and confectioners’ sugar in a medium bowl until smooth. Whisk in 2 tablespoons reserved pineapple juice. Spoon and spread cream cheese glaze over cooled cake. Top with coconut and pecans. Once glazed, cake can be stored in refrigerator in an airtight container for up to 5 days. Because this is an oil-based cake, it should still be tender when eaten cold, but it can be nice to let the cake come back to room temperature before enjoying. To freeze, wrap the completely cool, unglazed cake in a double layer of plastic wrap, then a layer of heavy-duty foil. Freeze for up to 1 month. Let thaw in refrigerator before using. Rate It Print