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Carrot-Banana Cake

Recipe : Carrot-Banana Cake

Procedure :
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 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. From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.

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