Embrace Summer with the Adventure Lifestyle Magazine Hummingbird-Carrot Fusion Cake

Summer is here, and it’s time to celebrate with a cake like no other. The Adventure Lifestyle Magazine Hummingbird-Carrot Fusion Cake merges the tropical sweetness of Jamaica’s Hummingbird Banana Cake with the rich, nutty indulgence of a Caribbean-inspired Carrot Cake. Infused with coconut rum and brandy overnight, layered with grenadilla pulp, and dressed with cream cheese icing, this cake is perfect for family celebrations. It promises to transport your taste buds into pastry heaven.

Part 1: Adventure Lifestyle Magazine Hummingbird-Carrot Fusion Cake: Hummingbird Banana Cake Recipe (Times 3)

Ingredients

• 12 overripe bananas, mashed

• 1 ½ cups unsalted butter, softened

• 4 ½ cups sugar

• 9 large eggs

• 3 tsp vanilla extract

• 3 tsp banana essence

• Zest of 3 oranges and 3 lemons

• 7 ½ cups all-purpose flour

• 4 ½ tsp baking soda

• 1 ½ tsp salt

• 3 tsp ground cinnamon

• ¾ cup coconut rum (soaked overnight)

• Optional: 1 ½ cups chopped pecans

  
  

Instructions

1. Soak Rum Overnight: Pour coconut rum into a bowl and cover overnight.

2. Preheat Oven: Set to 175°C (350°F). Grease and flour two large 12-inch cake pans or line them with parchment paper.

3. Mix Dry Ingredients: Whisk together flour, baking soda, salt, and cinnamon in a bowl.

4. Cream Butter & Sugar: Beat the butter and sugar until light and fluffy.

5. Add Eggs & Flavorings: Beat in the eggs, vanilla extract, banana essence, and citrus zest.

6. Combine Wet & Dry Ingredients: Gently fold in the dry ingredients.

7. Add Bananas & Soaked Rum: Fold in the mashed bananas and rum.

8. Bake: Divide the batter evenly between the pans. Bake for 70–80 minutes, or until a toothpick comes out clean. Cool completely.

   
   

Part 2: Tropical Carrot Cake (Times 3)

Ingredients

• 3 cups grated fresh carrots

• 1 ½ cups crushed pineapple, drained

• 9 large eggs

• 1 ½ cups unsalted butter, softened

• 4 ½ cups sugar

• 3 tsp vanilla extract

• 7 ½ cups all-purpose flour

• 4 ½ tsp baking soda

• 1 ½ tsp salt

• 3 tsp cinnamon

• ¾ cup brandy (soaked overnight)

• 1 ½ cups chopped pecans

• 1 ½ cups chopped macadamia nuts

• 1 ½ cups chopped pistachios

  
  

Instructions

1. Soak Brandy Overnight: Pour brandy into a bowl and cover overnight.

2. Preheat Oven: Set to 175°C (350°F). Grease and flour two large 12-inch cake pans.

3. Mix Dry Ingredients: Whisk together flour, baking soda, salt, and cinnamon.

4. Cream Butter & Sugar: Beat the butter and sugar until fluffy.

5. Add Eggs & Vanilla: Beat in the eggs and vanilla extract.

6. Combine Wet & Dry Ingredients: Fold in the dry mixture.

7. Add Carrots, Pineapple, Nuts & Soaked Brandy: Fold in the grated carrots, crushed pineapple, nuts, and brandy.

8. Bake: Divide the batter evenly and bake for 70–80 minutes. Cool completely.

   
   

Part 3: Layering & Assembly

Cutting the Cakes

1. Cut the Cakes: Horizontally slice each cooled cake in half to create four layers total.

   
   

Layering the Cake

1. Layer the Cake: Start with a banana cake layer. Spread cream cheese icing generously, then add a layer of grenadilla pulp. Alternate with carrot cake layers. Repeat until all layers are stacked.

   
   

Icing the Cake

1. Ice the Cake: Apply a thin layer of cream cheese icing around the sides and top for a naked cake aesthetic, leaving the layers partially visible.

   
   

Decorating

1. Decorate: Garnish with nuts, banana slices, or edible flowers for a tropical summer vibe.

   
   

Adventure Lifestyle Magazine Tip:

• Bake the cakes a day in advance to let the rum and brandy flavors develop fully.

• This fusion cake is perfect for family gatherings or summer celebrations. It is a tropical masterpiece that combines two classics into one unforgettable dessert.

  
  

This is the Adventure Lifestyle Magazine Hummingbird-Carrot Fusion Cake, a one-of-a-kind tropical summer experience.