Yield: 12 servings
Measure | 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 |
\N \N | FROSTING: |
8 ounces | Pkg cream cheese, at room temperature |
1 cup | Powdered sugar |
3 tablespoons | Unsalted butter, at room temperature |
¼ teaspoon | Ground cinnamon |
\N \N | 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 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.