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Carrot-Banana Cake
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- #6028
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon 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
1 cup canned crushed pineapple in juice, drained
1/2 cup mashed ripe bananas
3/4 cup chopped pecans
FROSTING
1 package (8 ounce size) cream cheese, at room temperature
1 cup powdered sugar
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon ground cinnamon
additional ground cinnamon
directions
FOR CAKE: Preheat oven to 350 degrees F. 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 with a cake dome and refrigerate.
added by
johnval
nutrition data
Nutritional data has not been calculated yet.
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