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Carrot-Banana Cake Recipe
   
Recipe Categories: Cake Recipes
Average Rating: (1 vote)
Yield: 12 Servings
 
Ingredients
  2  c All purpose flour  
  1  tb Ground cinnamon  
  2  ts Baking soda  
  1/4  ts Salt  
  1  c Vegetable oil  
  1  c Sugar  
  1  c Firmly packed golden brown sugar  
  4  lg Eggs  
  1 1/2  c Finely grated carrots (about 1 1/2 large)  
  1  c Drained canned crushed pineapple in juice  
  1/2  c Mashed ripe bananas  
  3/4  c Chopped pecans  
  FROSTING:  
  8  oz Pkg cream cheese, at room temperature  
  1  c Powdered sugar  
  3  tb Unsalted butter, at room temperature  
  1/4  ts Ground cinnamon  
    Additional ground cinnamon  
 
Instructions
 
  1. FOR CAKE: Preheat oven to 350F. Grease and flour a 12-cup Bundt pan. Sift the first four ingredients into a medium bowl. Whisk the oil, sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients. Add the carrots, pineapple, banana and pecans; blend well. Pour into the prepared pan. Bake until a cake tester inserted near the center comes out clean, or about 1 hour. Let the cake stand in the pan for 10 minutes before turning out onto a rack to cool.

 
  2. FOR FROSTING: Beat the cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon

 
  3. Can be prepared 1 day ahead. Cover with a cake dome and refrigerate.

 
  4. Makes 12 servings.

 
  From Bon Appetit, October 1993 [Zita Wilensky].

 
   


 
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