When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture. Then we coated the classic frosting with chopped pecans and topped it with a nest of candied carrots. 

Martha Stewart Living, April 2020


Credit: Chris Simpson

Recipe Summary

45 mins
3 hrs 40 mins
Makes one 8-inch layer cake




Instructions Checklist
  • 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.

Cook's Notes

Shredding the carrots on the finer side of a box grater ensures that they'll blend right in with the sweetened coconut and puréed pineapple.

For clean slices of cake and frosting that stays put, make sure the cake is thoroughly chilled before cutting.



Rating: 5.0 stars
This was a fantastic recipe and pretty easy to make! Very moist and wonderful to make ahead. I have found my new Easter cake for my family.
Rating: 5.0 stars
Best Cake Ever! My husband gave it a 10 out 10! This recipe is a keeper!