• 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
  • 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.

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