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Carrot-Banana Cake Recipe | |
Cakes | |
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Ingredients:
2 cups all purpose flour 1 Tbls. ground cinnamon 2 tsp. baking soda 1/4 tsp. salt 1 cup vegetable oil 1 cup sugar 1 cup firmly packed brown sugar 4 large eggs 1 1/2 cups finely grated carrots 1 cup canned crushed pineapple - drained 1/2 cup mashed ripe bananas 3/4 cup chopped pecans FROSTING: 8 oz Pkg. cream cheese - softened 1 cup powdered sugar 3 Tbls. margarine - softened 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, margarine 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. | |