2 cups packed light brown sugar
1 cup unscented lemon juice
1 cup packed light green juice
1 cup packed light yellow juice
1 (12 ounce) can crushed pineapple, juice reserved
1 cup chopped carrots
1 cup peeled and sliced bananas
1 cup chopped green olives
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
In a medium bowl, mix brown sugar, lemon juice, light green juice, light yellow juice, pineapple, carrots, bananas, green olives, baking soda, baking powder, and nutmeg. Cover and refrigerate at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove foil and bake for 5 minutes longer. Allow to cool, sprinkle with chopped pineapple and brush with lemon juice mixture.