When things go right in the garden, Springtime means an abundance of yummy fresh produce plucked right outside our door. I try to grow a few different varieties of carrots and tend to need different ways to use them up so we don’t get too bored with the same ol’ dishes. Also, my husband likes to make carrot juice daily, and the shredded pulp starts to pile up! This Tropical Hummingbird Cake incorporates the shredded carrots along with other Spring and Summer flavors to enjoy with afternoon tea, or as an after dinner dessert. Hey, you could even eat it for breakfast if you like, no judgement here! The traditional Southern hummingbird cake incorporates a cream cheese frosting, but this is perfectly sweet enough to make do with a light sprinkling of powdered sugar before slicing up to enjoy.

Ingredients:

• 3 1/2 cups all-purpose flour

• 2 cups granulated sugar

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 3 medium eggs

• 1 cup fresh crushed pineapple, drained (or 8 oz. can)

• 3 very ripe bananas, mashed

• 2 cups grated carrot (or the remaining pulp from a juicer like I use)

• 1 cup melted coconut oil, plus more for oiling the pan

• 1 tbs vanilla extract

For walnut mixture:

• 1 1/2 cups walnuts

• 1/4 cup brown sugar

• Powdered sugar for dusting

Directions:

Preheat the oven to 350⁰.

In a stand mixer, pour in all dry ingredients. With the whisk attachment, mix dry ingredients together on low for about 30 seconds. Mix in one wet ingredient at a time, until all ingredients are thoroughly combined with the dry ingredients.

In a mortar or a small food processor, crush the walnuts into small pieces. Transfer them to a small bowl and mix in the brown sugar.

Using a paper towel, spread some coconut oil into a Bundt cake pan. Carefully pour half of the batter into the pan in an even layer, sprinkle the walnut + brown sugar mixture evenly over the batter, then pour in the remaining batter.

Bake until a toothpick inserted into it comes out clean, about an hour to and hour and 15 minutes. Let cool on a baking rack for approximately 1 hour, then carefully remove it from the Bundt pan by flipping it over onto a plate or cake stand. Dust the top with a little powdered sugar before serving.

Hope you enjoy this deliciously moist and filling dessert!