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Fruit Explosion Carrot Cake with Coconut Icing

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I’ve tried many carrot cake recipes and this fruit infused version is my favorite! Believe me or not, I made up this recipe using my original carrot cake recipe plus a few additions I found in my fridge like mixed frozen fruit. This carrot cake is literally an EXPLOSION of flavors: carrot, raisins, frozen fruit, dark chocolate, coconut and vanilla. The ingredients mix beautifully together and produce a unique taste and a very dense cake full of flavor. It is the most tempting moist carrot cake you will ever try, and believe me – a classic favorite for a crowd where not a crumb will be left behind.

Give it a try, and why be a little adventurous and include some of your own ingredients? If you are a fan of hummingbird cake, add some chopped pineapple to the mix for a tropical version that will taste even better with the coconut frosting! Or why not toast your coconut and sprinkle it on top for a nutty flavor?

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

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Fruit Explosion Carrot Cake with Coconut Icing

A fruit infused carrot cake with loads of flavor and surprises!

Ingredients:

For Cake
 
  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1 tsp baking soda
  4. 1⁄2 teaspoon salt
  5. 2 tsp ground cinnamon
  6. 1⁄2 teaspoon ground nutmeg
  7. 3/4 cup grated carrot
  8. 1⁄2 cup raisins
  9. 1⁄4 cup vegetable oil
  10. 1 tsp white vinegar
  11. 1 cup water
For Coconut Buttercream Frosting
 
  1. 1 cup unsalted butter, room temperature
  2. 1 teaspoon vanilla extract
  3. 3 cups powdered sugar
  4. 7 tablespoons milk
For Decoration
 
  1. Baking chocolate
  2. Oil
  3. Butter
  4. Mixed Frozen Fruit
Directions:
 
To Make Cake
 
  1. 1. Preheat oven to 180C and grease and flour a rectangular cake pan. Mix dry ingredients together (first 6 ingredients), place aside. In a separate bowl, mix all wet ingredients together and then combine with the dry ingredients until well combined.
  2. 2. Pour into pan and bake for about 25 mins or until toothpick comes out clean.
To Make Coconut Buttercream Frosting
 
  1. 1. Using a mixer with a whisk attachment, combine butter and vanilla in a large mixing bowl until creamy.
  2. 2. Gradually beat in the powdered sugar.
  3. 3. Slowly beat in milk and continue mixing until thick and fluffy.
To Assemble
 
  1. 1. Cut rectangular cake in half straight down the middle (cutting across the long side).
  2. 2. Slather a thick layer of icing on one layer and then place then next layer on top. (Your cake needs to be cooled COMPLETELY or else the icing will melt.)
  3. 3. Using the rest of the icing, ice the whole cake and arrange mixed frozen fruit all over the top of the cake.
  4. 4. To make the chocolate syrup icing simply place a few bars of baking chocolate in a small pan over medium heat. Place a spoon full of butter and a spoon or two of oil (oil makes the chocolate shiny). Mix with a spoon consistently to prevent burning until melted and combined.
  5. 5. Drizzle chocolate syrup all over cake and place in fridge to chill and set before serving. Voila!

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Birthday Hummingbird Cake with Cream Cheese Frosting

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2 brithday hummingbird cake layer easy summer icing southern traditional cake ideas roses sprinkles letters better baking bibleBIRTHDAY CAKE / DEBBIE R / CC BY

This delicious Hummingbird cake is will give you an explosion of flavour in just one bite! Stacked between four layers of vanilla cream cheese frosting and a crunchy choice of either pecans or walnuts, you really can’t go wrong with this traditional southern cake. Perfect for a birthday party, family get-together, or even a corporate event – take this opportunity to impress your bosses! 

 

Birthday Cream Cheese Hummingbird Cake

 
Layered hummingbird with cream cheese frosting and your choice of pecans or walnuts!
 
Ingredients:
 
For Cake
 
  1. 3 cups flour
  2. 1.5 cups sugar
  3. 1 cup pecans or walnuts, chopped and toasted
  4. 1 tsp lemon zest
  5. 1 tsp baking soda
  6. 2 tsp cinnamon
  7. 1/2 tsp salt
  8. 3 eggs, beaten
  9. 1 cup oil
  10. 2 tsp vanilla extract
  11. 1 can crushed pineapple (8 ounce can)
  12. 2 bananas, chopped and ripe!
For Frosting
 
  1. 2 packages cream cheese at room temp (2 8oz packages)
  2. 1 cup of butter, at room temp (250g)
  3. 3 cups powdered sugar
  4. 2 tsp vanilla extract
  5. 1 cup pecans or walnuts, chopped and toasted

Directions:

To Make Cake
 
  1. Preheat oven to 350F and grease two 9” round cake pans. Cut out parchment paper to line the pans and then grease that too.
  2. Whisk together the flour, sugar, pecans/walnuts, lemon zest, baking soda, cinnamon, and salt.
  3. In another bowl, beat together the eggs, oil, and vanilla extract. Mix in pineapple and then mix into flour mixture. Pour batter into pans and bake for about 45 mins. Cool in pans for 20 mins before turning out onto cooling rack.
To Make Frosting
 

Using a mixer, beat cream cheese and butter until light and fluffy. Gradually add in sugar then vanilla, beating constantly.

To Assemble
 

Slice both cake layers in half and spread each layer with 1 cup of frosting. Spread the remainder of the frosting all over the top and sides of the cake and decorate as desired!

http://www.myrecipes.com/recipe/hummingbird-cake-1

Hummingbird Cake Recipe with Cream Cheese Frosting

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A lovely way to start of the spring and summer season with a multi-layered hummingbird cake filled with cream cheese frosting! Moist pineapple, crunchy pecans or walnuts and loads of flavor!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Hummingbird Cake Recipe with Cream Cheese Frosting

 
Ingredients:
 
  1. 3 cups flour
  2. 1 cup sugar
  3. 1 tsp table salt
  4. 1 tsp cinnamon
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. ¼ tsp allspice
  8. 1 1/3 cups vegetable oil
  9. 2 tsp vanilla extract or vanilla sugar
  10. 3 eggs (lightly whipped)
  11. 1 ½ cups mashed bananas
  12. 2 cups toasted pecans or walnuts (chopped and divided)
  13. 1 can crushed, undrained pineapple (about 1 oz can)
  14. 1 cup butter, softened
  15. 2 tsp vanilla extract
  16. 1 tsp salt
  17. 2 packages of cream cheese (8 oz each package), chopped in chunks
Directions:
 
To Make Cake
 
  1. Preheat oven to 350 F and grease/flour three 9” cake pans.
  2. Mix dry ingredients first in a large bowl: flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  3. Add wet ingredients to dry ingredients and mix well: vegetable oil, vanilla extract, and eggs. Add banana, 1 cup of pecans or walnuts, and pineapple until combined.
  4. Divide batter between the 3 pans and bake for about 25 minutes. Let cakes cool before removing to wire racks.
To Make Frosting
 
  1. Beat butter and powdered sugar together using an electric mixer. Add the vanilla extract and then start to combine the cream cheese, 1 chunk at a time.
  2. Spread the frosting evenly between all the layers, as well as the top and sides of the cake. Sprinkle chopped and toasted pecans/walnuts all over cake.