|
Carrot Banana Cake
Author/Submitted by:
Bon Appetit, October 1993
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients: 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
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.
| 
