Hummingbird Carrot Cake

Ingredients

For the cake:

• 3 cups flour
• 1 3/4 cup sugar
• 1 1/2 tsp salt
• 1 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 3 large eggs
• 1 1/4 cup vegetable oil
• 1 1/2 tsp vanilla
• 1 (8oz) can crushed pineapple in juice, undrained
• 2 cups mashed ripe bananas
• 1 cup shredded carrot
• 1 cup desicated coconut

For the cream cheese frosting:

• 4oz cream cheese at room temperature
• 1 stick butter at room temperature
• 1 1/4 cup powdered sugar
• Drop of vanilla

Method

Cake:

1. Paper and grease pans
2. mix together flour, sugar, salt, baking soda and spices
3. add eggs, oil and vanilla, mix until fully incorporated (will look like a dumpling)
4. Fold in crushed pineapple, banana, carrot and coconut
5. Divide into pan(s), depending on how many layers you want for the cake
6. Bake at 350 for 25-35 minutes, depending on thickness of cake
7. Cool in pan for 10 minutes then remove from pan and cool on rack for an hour
8. Layer cake with frosting

Cream cheese frosting:

1. mix together cream cheese and butter
2. add drop of vanilla
3. add powdered sugar and beat until light and fluffy