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  Recipe Home » CakesDeserts » Carrot-Banana Cake
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  Carrot-Banana Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 293
Ingredients:
2 cup All purpose flour
1 tbsp Ground cinnamon
2 tsp Baking soda
1/4 tsp Salt
1 cup Vegetable oil
1 cup Sugar
1 cup Firmly packed golden brown sugar
4 large Eggs
1 1/2 cup Finely grated carrots (about 1 1/2 large)
1 cup Drained canned crushed pineapple in juice
1/2 cup Mashed ripe bananas
3/4 cup Chopped pecans
FROSTING:
8 oz Pkg cream cheese, at room temperature
1 cup Powdered sugar
3 tbsp Unsalted butter, at room temperature
1/4 tsp Ground cinnamon
Additional ground cinnamon
Instructions:
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.

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

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

Makes 12 servings.

From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.
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