Can I make a hummingbird carrot cake?

Hummingbird cake and carrot cake are similar, with just a couple key ingredients different. So why not combine the two? While I haven’t personally tested it out, if you want to try out a gluten free hummingbird carrot cake, you can reduce the banana by 1/2 cup and add 2 cups shredded carrots when you stir in the pecans. If you try it out, let me know how it works out. If I give it a try, I’ll report back!

What gluten free flour should I use?

I had best results using Bob’s Red Mill Gluten Free 1:1 Baking Flour . I tried a couple other flours, including cassava flour and Bob’s Red Mill Gluten Free All-Purpose Flour, but I didn’t quite get as tender of a crumb with those. Cassava flour is always a little more dense than gluten free flour blends, so if you opt for cassava, I’d recommend using 2 1/2 cups plus 1/2 cup tapioca flour. Choose a gluten free flour with xanthan gum already in the blend. If you try another gluten free flour blend and it works well, let me know in the comments so I can add it to the list!

Can I make this cake nut free?

Surea can! Simply omit the pecans. No need to substitute for anything else. While I love the flavor and crunch the pecans add, it’ll be okay to go without for a nut free version! Make sure the gluten free flour blend you’re using is nut free. If you’d like, you can use the cassava flour + tapioca flour substitution mentioned above.

Gluten Free Hummingbird Cake - Chelsea Joy Eats

Description

Tender and lightly sweet, this gluten free hummingbird cake with cream cheese buttercream frosting gives carrot cake a run for its money.

Ingredients

Units Scale

For the Hummingbird Cake:

3/4 cups dark brown sugar
3/4 cups cane sugar
1/2 cup melted butter OR olive oil
1/2 cup olive oil
3 eggs
2 cups coarsely mashed ripe bananas (from 4 to 6 bananas)
1 (8-ounce) can crushed pineapple in juice, undrained (about 2/3 cup)
2 teaspoons vanilla extract
3 cups 1:1 gluten free baking flour (spooned and leveled)(I use Bob's Red Mill)
1 teaspoon baking soda
1 teaspoons gluten free baking powder
1/2 teaspoon sea salt
2 teaspoons cinnamon
2 1/2 cups pecans, divided

For the Cream Cheese Frosting:

8 oz full fat cream cheese
1/2 cup butter, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups confectioner’s sugar

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Instructions

For the Cakes: Line a baking sheet with parchment paper and preheat the oven to 350 degrees F. Spread the pecans out on the baking sheet, then bake for 10 minutes. Remove and let cool. Roughly chop the pecans. Prepare two 9-inch cake pans with a circle of parchment paper (this isn’t required, but does wonders to prevent sticking!). Grease the parchment paper and sides of the cake pan.
In a large bowl, whisk together the brown sugar, cane sugar, melted butter, olive oil, eggs, bananas, crushed pineapple, and vanilla extract until relatively smooth (some banana pieces are fine).
In a separate bowl, whisk together the gluten free flour, baking soda, baking powder, sea salt, and cinnamon. Fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Fold in 2 cups toasted pecans (reserve 1/2 cup pecans for garnish).
Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely on a wire rack in the cake pans. The cakes have to be completely cool before assembling and frosting.
For the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl of a stand mixer with a whisk attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes, until smooth, scraping down the sides as necessary. Add the confectioner’s sugar, vanilla extract, and salt. Beat on low speed for about 30 seconds, then gradually increase to high speed. Continue beating on high speed for 3 minutes until the frosting has increased in volume and is creamy. The frosting should be soft and spreadable, not runny.
To Assemble: Finally, assemble and frost the cakes. Remove the cooled cakes from the cake pans. Use a large serrated knife or cake level to slice off the tops of the cakes to create a flat surface. Place the first cake layer on a cake stand or serving plate. Evenly cover the top with frosting. Carefully place the second layer on top. Spread the remaining frosting all over the top and sides of the cake. Sprinkle with reserved pecans. Before serving, refrigerate for 15-20 minutes to help the cake hold its shape when you cut!