Hummingbird Carrot Cake Oatmeal Recipes

HUMMINGBIRD CARROT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Brush two 8-by-2-inch round cake pans with oil. Line bottoms with parchment rounds; brush with oil. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt to thoroughly combine. In another bowl, whisk together oil, granulated sugar, eggs, vanilla, and pineapple. Stir wet mixture into flour mixture just until no dry flour remains (if you overmix, the cake will be tough). Fold in carrots and coconut.
• Divide mixture evenly between prepared pans, smoothing tops. Bake until cakes are puffed slightly and golden, and a tester inserted into centers comes out clean, 35 to 40 minutes. Let cool in pans on a wire rack 20 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
• For the Frosting: In a bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually add confectioners' sugar so it incorporates evenly and continue mixing until smooth. Beat in vanilla.
• To Assemble: Split cakes in half horizontally with a long, thin-bladed knife to create 4 layers. For an evenly stacked cake, place a bottom layer, bottom-side down, on a cake plate with edges lined with parchment strips (to catch excess frosting). Spread a scant 1 cup frosting over it. Place a top layer, top-side down, over frosting. Spread with a scant 1 cup frosting.
• Repeat with second top layer and more frosting. Stack last layer on top, bottom-side up. Spread a thin layer of frosting over top and sides of cake to create the "crumb coat," which prevents crumbs from getting into the final frosting layer. Refrigerate remaining frosting and cake until crumb coat is firm, 20 minutes.
• Smooth remaining frosting evenly over cake with an offset spatula. Refrigerate at least 30 minutes and up to 2 days. Press pecans evenly into bottom third of frosting. Pull away parchment; discard. Top with candied carrot curls.

HUMMINGBIRD CARROT CAKE OATMEAL

Steps:

• Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
• Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.

HUMMINGBIRD CARROT CAKE

Steps:

• Preheat oven to 180 degrees celcius.
• Sift the flour into a large bowl with the sugar, bicarb soda and cinnamon.
• Make a well in the centre and add the oil, eggs and vanilla, beating well.
• Fold in carrots, walnuts, coconut and pineapple.
• Pour into a greased 23cm springform pan.
• Bake for about 70 minutes.
• Cool cake completely before adding the icing.
• ICING: Have the cream cheese at room temperature and mix it with the butter.
• Beat in enough sifted icing sugar to sweeten to taste and stir in the vanilla and lemon juice (you can add more or less depending on taste and icing consistency).

CARROT CAKE OATMEAL

Steps:

• Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
• While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
• Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.