Carrot-Banana Cake Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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