Hummingbird Loaf Cake

This Hummingbird Loaf cake from Donna Hay is one of our favourite after-school-snacks! It makes a family sized loaf for all to enjoy.


  • 2 cups (300g) self raising (self-rising) flour
  • 1 teaspoon baking powder
  • 3 teaspoons mixed spice
  • 1½ cups (260g) brown sugar
  • 4 eggs, lightly beaten
  • ⅔ cup (160ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (480g) grated carrot
  • ⅔ cup (70g) walnuts, chopped
  • ½ cup (120g) canned crushed pineapple, drained
  • butter, to serve (optional)


  1. preheat oven to 180°c (350°f). place the flour, baking powder, mixed spice and sugar in a large bowl and mix to combine. add the egg, oil, vanilla, carrot, walnuts and pineapple and mix to combine.
  2. 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.
  3. allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. slice and spread with butter to serve. serves 8–10.

basics to brilliance kids by donna hayLook for Basics To Brilliance Kids by Donna Hay, $45.00 and is available in stores nationally.

This Hummingbird Loaf can be found here

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