Pineapple and Carrot Hummingbird Cake
Treat yourself with this healthy version of hummingbird cake
- 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.