Carrot-Banana Cake

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.

Submitted 6/13/05.
Source: Bon Appetit, October 1993
Submitted By: Gina S
gms39@yahoo.com
Carrot-Banana Cake