Side Pannel
Carrot-Banana Cake
Ingredients List
- 2 c All purpose flour
- 1 tb Ground cinnamon
- 2 ts Baking soda
- 1/4 ts Salt
- 1 c Vegetable oil
- 1 c Sugar
- 1 c Firmly packed golden brown
- -sugar
- 4 lg Eggs
- 1 1/2 c Finely grated carrots (about
- -1 1/2 large)
- 1 c Drained canned crushed
- -pineapple in juice
- 1/2 c Mashed ripe bananas
- 3/4 c Chopped pecans
- FROSTING:
- 8 oz Pkg cream cheese, at room
- -temperature
- 1 c Powdered sugar
- 3 tb Unsalted butter, at room
- -temperature
- 1/4 ts 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 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.
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 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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