This fool-proof cake is the most requested dessert at Terra Bella, a Japanese vegetarian restaurant in Virginia Beach. While the original hummingbird cake, popular in the southern tier of states like Florida, Louisiana, Georgia and Alabama, contains no Sucanat or carrots, their addition brings this cake into the nineties.
4 eggs
2 cups Sucanat
1 cup canola oil
1 8-oz. can crushed pineapple and juice
2 large bananas, mashed
1 cup grated carrots
1 1/2 tsp. vanilla
3 cups unbleached white flour
or 3 1/3 cups spelt
1 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon
1 cup chopped walnuts
Preheat oven to 350ºF. Beat eggs and add Sucanat; beat again. Add all the wet ingredients (oil, pineapple, bananas, carrots, and vanilla); stir and set aside. Combine all dry ingredient (flour, baking soda, salt, cinnamon, and nuts); mix well. Fold the dry ingredients into the wet by hand (do not beat), stirring just enough to moisten and thoroughly blend all ingredients. Pour into oiled and floured cake pans. For two 9-inch pans bake for 30-35 minutes, for a 9x13-inch pan bake approximately 45 minutes or until done in the center. Cool and frost with cream cheese frosting or the frosting of your choice. While the traditional frosting for carrot cakes is cream cheese frosting, I recommend frosting this cake with `` Maple Buttercreme Frosting'' made with pure organic maple powder sold by Vermont Country Naturals. You can contact the company for a catalog or order by calling 1 (800) 528-7021.
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