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Pineapple and Carrot Hummingbird Cake

Treat yourself with this healthy version of hummingbird cake
Prep Time10 mins
Cook Time50 mins
Course: Snack
Servings: 10
Cost: $5


  • 2 cups wholemeal self-raising flour
  • 1 tsp baking powder
  • 3 tsp mixed spice
  • 1 cup dried dates finely diced
  • 4 tbs honey
  • 4 tbs olive oil
  • 3 whole free range eggs
  • 1 tsp vanilla essence
  • 2 cups carrot grated
  • .5 cup canned pineapple crushed


  • Preheat oven to 180°C (350°F). Place the flour, baking powder, mixed spice and dice dates in a large bowl and mix to combine.

  • Add the egg, oil, vanilla, carrot, honey and pineapple with juice and mix to combine. 

  • Pour into a 10cm x 21cm (2-litre-capacity) lightly greased loaf tin lined with non-stick baking paper and bake for 45 minutes or until cooked when tested with a skewer. 

  • Allow cooling in the tin for 5 minutes before turning out onto a wire rack to cool completely. Slice and spread with butter to serve.