Hummingbird Slice

Hummingbird Slice

I really wanted to bake something with pineapple and carrot and so my hunt for a cake/loaf/bread began. It ended once I found this Hummingbird Slice from Food To Love. I used fresh pineapple instead of tinned but make sure you squeeze out the excess liquid. Mine was a bit too liquidy and moist because I forgot to do this. I did not make their icing recipe but instead mixed 2Tb of creamed cottage cheese with 2Tb of icing sugar.


Recipe from Food To Love 


  • 160g cream cheese
  • 20g butter, softened
  • 1 passionfruit, pulp

Hummingbird Slice:

  • 150g butter, softened
  • 2/3 cup brown sugar, firmly packed
  • 3/4 cup pecans, finely chopped
  • 1 carrot, grated
  • 225g crushed pineapple, drained
  • 2/3 cup self raising flour
  • 2/3 cup plain flour
  • 1/2 cup buttermilk
  • 2 eggs lightly beaten


  1. Preheat oven to moderate, 180°C. Lightly grease and line an 18cm x 28cm slice pan with baking paper.
  2. In a medium bowl, using an electric mixer, beat butter and brown sugar together until pale and creamy. Stir in pecans, carrot and pineapple.
  3. Fold sifted combined flours into creamed mixture alternately with combined buttermilk and eggs.
  4. Pour mixture into a pan and smooth the surface. Bake for 25-30 minutes, until cooked when tested with a skewer. Cool for 15 minutes, before transferring to a wire rack to cool completely.


  1. In a small bowl, using an electric mixer, beat cream cheese and butter together until pale and creamy. Add icing sugar and passionfruit, beating until smooth.
  2. Spread icing over cooled slice. Cut into squares to serve.

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