Carrot-Banana Cake Recipe

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

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.