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Title: Carrot-Banana Cake
Categories: Dessert Cake
Yield: 12 Servings
| 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 |
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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