Carrot-banana cake
12 servings
Ingredients
| Quantity | 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 |
| FROSTING: | ||
| 8 | ounces | Pkg cream cheese, at room temperature |
| 1 | cup | Powdered sugar |
| 3 | tablespoons | Unsalted butter, at room temperature |
| ¼ | teaspoon | 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 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.