I am so excited about this recipe. Over the weekend, I found myself with a craving for carrot cake and a refrigerator full of carrots. The problem though is that it’s mid-June. And for me, carrot cake is something very much celebrated in the Fall. I’m not a total stickler for eating out of season, but it just seemed like a disservice to the summer produce bounty.
So I got to thinking, why not summer-ize / summer-ify / lighten / tropical-ize (?) classic carrot cake? This new recipe brings all the bright flavors of summer. Coconut, pineapple juice, lime juice, and if I had it on hand, macadamia nuts. Aside from these summer touches, I stayed true to what makes a carrot cake a carrot cake. Carrots, for one. And for another, warm spices like nutmeg and cinnamon. And a carrot cake isn’t a carrot cake without cream cheese frosting. Am I right?
Enjoy this bright summer twist on a classic! If you love the sounds of the ingredients in today’s post, you’ll likely love the Hummingbird Cake. And if you’re more traditional and don’t play by the seasonal eating rules then check out my other favorites: Pumpkin Carrot Cake and Marbled Carrot Cake Cream Cheese Bars.