• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Carrot-Banana Cake

  • Recipe Submitted by on

Category: Cakes

 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
  • 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


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.

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