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Hummingbird Carrot Cake

What’s your favourite cake flavour?! This is mine! A tender, flavourful cake bursting with pineapple, carrot, walnuts and spices and finished with silky cream cheese frosting.

The perfect cake for Easter or any other special occasion using our Spiced Cinnamon Scroll Better Being Base.



130ml milk of choice

65g flour of choice (I used ground oats)

150g yoghurt of choice

1 x egg (whisked) or vegan egg replacer

100g grated carrot (excess juice removed)

60g tinned diced pineapple

60g crushed walnuts

40g desiccated coconut

1 tsp each baking soda, baking powder


200g light cream cheese, softened

20g Nuttlex

2 tsp vanilla extract

1 tsp cinnamon

2 tbsp powdered sweetener


Preheat oven to 180c.

Line cake tin with parchment paper.

  1. In a large mixing bowl combine all cake ingredients, mixing gently until mixture is well combined.

  2. Pour mixture into cake tin, place in oven and bake for 20-25 minutes.

  3. Remove from oven and allow to cool in tin for 10 minutes before turning it onto a wired rack to cook completely.

  4. In a mixing bowl whisk together all icing ingredients until smooth

  5. Pour icing onto cake and spread evenly.

  6. Top cake with all your favourite trimmings; nuts, toasted coconut, dried pineapple, banana etc..


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