How to Make Hummingbird Bakery Carrot Cake

Hummingbird Cake Cottage Cheese Bowl

300g soft light brown sugar 3 eggs 300ml sunflower oil 300g plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp salt ¼ tsp vanilla extract (i forgot this) 300g carrots, grated zest of half an orange 50g shelled walnuts.

Recipe Summary Hummingbird Cake Cottage Cheese Bowl

All your favorite Hummingbird Cake flavor in a slightly-better-for-you version!

Ingredients | Hummingbird Bakery Carrot Cake

1 cup low-fat (1%) cottage cheese

1 tablespoon maple syrup, or to taste

2 tablespoons pineapple juice

¼ teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 pinch ground nutmeg

1 pinch ground allspice

2 ounces pineapple chunks, drained

1 banana, sliced

3 tablespoons toasted pecans, chopped

¼ cup unsweetened coconut, toasted (Optional)

Directions

Stir cottage cheese, maple syrup, pineapple juice, vanilla extract, cinnamon, nutmeg, and allspice together in a bowl until thoroughly combined. Divide between 2 bowls.

Top each bowl with pineapple chunks, banana slices, pecans, and coconut. Serve immediately.

Info | Hummingbird Bakery Carrot Cake

prep: 10 mins total: 10 mins Servings: 2 Yield: 2 servings

TAG : Hummingbird Cake Cottage Cheese Bowl

Breakfast and Brunch,

Images of Hummingbird Bakery Carrot Cake

Hummingbird Bakery Carrot Cake - 300g soft light brown sugar 3 eggs 300ml sunflower oil 300g plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp salt ¼ tsp vanilla extract (i forgot this) 300g carrots, grated zest of half an orange 50g shelled walnuts.