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


  1. Preheat oven to 350 degrees.
  2. Combine the coconut oil, honey and eggs. Whip well. 
  3. Add in slowly the wheat flower. Add baking soda, baking powder, salt, cinnamon and nutmeg. Whip thoroughly until completely smooth.
  4. Add in carrots, peaches, pecans, vanilla, pineapple and coconut flakes. (Save some of the diced peaches for later) Mix well
  5. Pour into two 8 or 9-inch pans.
  6. Bake for about 35 minutes or until a toothpick comes out clean. Make sure that the cake is able to cool completely!


  1. 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 :)
  2. Once it has cooled, flip the cake over onto a pretty medium plate.
  3. Add a good amount of frosting over the cake. Frost liberally :) (But save some for the second half of the cake!)
  4. 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.
  5. Take the second cake once cooked and lay it invertly over the first cake, leaving the peach and cream layer in the middle. 
  6. 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.
  7. Glare at amazement at the beautiful cake you just created and allow your taste buds to thank you for it!




Natalie Baugh