Carrot-banana cake

12 servings

Ingredients

Quantity Ingredient
2 cups All purpose flour
1 tablespoon Ground cinnamon
2 teaspoons Baking soda
¼ teaspoon Salt
1 cup Vegetable oil
1 cup Sugar
1 cup Firmly packed golden brown sugar
4 larges Eggs
1½ cup Finely grated carrots (about 1 1/2 large)
1 cup Drained canned crushed pineapple in juice
½ cup Mashed ripe bananas
¾ cup Chopped pecans
FROSTING:
8 ounces Pkg cream cheese, at room temperature
1 cup Powdered sugar
3 tablespoons Unsalted butter, at room temperature
¼ teaspoon Ground cinnamon
Additional ground cinnamon

Directions

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 ¼ 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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