Healthy Hummingbird Cake
Author: Natalie Baugh
- 1¼ cups of Coconut Oil
- 1 cup of raw organic honey
- 3 organic cage free eggs
- 2 cups of whole wheat flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 cups grated carrots
- 2 soft peaches, diced
- 1 cup coconut
- 1 cup chopped pecans
- 1 tsp vanilla
- 1 cup unsweetened organic crushed pineapple in juice
Cream Cheese Frosting:
- 1/4 cup melted organic grass fed butter
- 1/4 cup organic raw coconut oil
- 8 oz whipped organic cream cheese
- 1 tsp raw vanilla extract
- 1 lb powdered sugar
- Preheat oven to 350 degrees.
- Combine the coconut oil, honey and eggs. Whip well.
- Add in slowly the wheat flower. Add baking soda, baking powder, salt, cinnamon and nutmeg. Whip thoroughly until completely smooth.
- Add in carrots, peaches, pecans, vanilla, pineapple and coconut flakes. (Save some of the diced peaches for later) Mix well
- Pour into two 8 or 9-inch pans.
- Bake for about 35 minutes or until a toothpick comes out clean. Make sure that the cake is able to cool completely!
- Combine the butter, oil and cream cheese. Beat well, until the cream turns smooth and fluffy. Add in the powdered sugar and vanilla, and continue to stir. I definitely recommend making a little bit extra because it turns out quite yummy :)
- Once it has cooled, flip the cake over onto a pretty medium plate.
- Add a good amount of frosting over the cake. Frost liberally :) (But save some for the second half of the cake!)
- Gently place the second cake on top and continue frosting. Add the rest of the diced peaches onto the cake and create a layer over the top of the cake.
- Take the second cake once cooked and lay it invertly over the first cake, leaving the peach and cream layer in the middle.
- Frost the remaining part of the cake and add a couple diced peaches on top and the coconut flakes in a circular fashion around the rim.
- Glare at amazement at the beautiful cake you just created and allow your taste buds to thank you for it!