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Carrot Banana Cake

Author/Submitted by: Bon Appetit, October 1993
Servings: 12
Categories: Cakes / Desserts

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 brown sugar
4  lg  Eggs
1 1/2  c  Carrots, finely grated
1  c  Crushed pineapple in juice, drained
1/2  c  Banana, mashed
3/4  c  Chopped pecans

8  oz  Cream cheese, at room temperature
1  c  Powdered sugar
3  tb  Unsalted butter, at room temperature
1/4  ts  Ground cinnamon
    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.

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