Carrot Hummingbird Breakfast Bundt

  

 

Ingredients 

Baking spray with flour

 

 2 large eggs at room temperature

• 1 8-oz. can crushed pineapple, drained, juices reserved

• 1 1/4 cups (250 g) granulated sugar

• 1 1/4 cups shredded peeled carrots (shredded on largest holes of a box grater) (from 2 or 3 carrots)

• 3/4 cup toasted sweetened flaked coconut, plus more for topping

• 3/4 cup mashed very ripe bananas (from 2 bananas)

• 3/4 cup vegetable oil

• 2/3 cup chopped toasted pecans, plus more for topping

• 2/3 cup (113 g) packed light brown sugar

• 2 tsp. pure vanilla extract

• 2 1/2 cups (300 g) all-purpose flour

• 1 1/2 tsp. baking soda

• 1 1/2 tsp. ground cinnamon

• 1 tsp. baking powder

• 3/4 tsp. fine sea salt

• 1/2 tsp. ground allspice

• 4 oz. cream cheese (about 1/2 cup), at room temperature 

• 1/2 cup (57 g) confectioners' sugar

Directions

1. Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. 

2. Whisk eggs, pineapple, granulated sugar, carrots, coconut, bananas, oil, pecans, brown sugar, and vanilla in a large bowl. Add flour, baking soda, cinnamon, baking powder, salt, and allspice; stir until just combined. (Do not over-mix.) 

3. Pour batter into prepared pan. Firmly tap pan on a kitchen-towel-lined counter a few times to remove any large air bubbles.

4. Bake until a wooden pick inserted in center of cake comes out mostly clean, 50 to 55 minutes. Loosely cover with aluminum foil, if needed, to prevent over-browning. 

5. Let cake cool in Bundt pan on a wire rack for 10 minutes. Remove from pan by placing wire rack on top of cake and flipping it over. Let cool completely on wire rack, about 2 hours. 

6. Stir together cream cheese and confectioners’ sugar in a medium bowl until smooth. Whisk in 2 tablespoons reserved pineapple juice. Spoon and spread cream cheese glaze over cooled cake. Top with coconut and pecans. 

TIP-  Once glazed, cake can be stored in refrigerator in an airtight container for up to 5 days. Because this is an oil-based cake, it should still be tender when eaten cold, but it can be nice to let the cake come back to room temperature before enjoying. To freeze, wrap the completely cool, unglazed cake in a double layer of plastic wrap, then a layer of heavy-duty foil. Freeze for up to 1 month. Let thaw in refrigerator before using.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs