A recipe for Carrot-Banana Cake. Follow the simple recipe instructions for Carrot-Banana Cake shared by other home cooking experts.
Ingredients
2 c. All purpose flour1 Tbs. Ground cinnamon
2 Tsp. Baking soda
1/4 Tsp. 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 Tbs. Unsalted butter, at room temperature
1/4 Tsp. 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 1/4 Tsp. 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. Makes 12 servings. From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.
