Carrot-banana Cake Recipe

Carrot-banana Cake Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
2 cup: All purpose flour,
1 tbsp: Ground cinnamon,
2 tsp: Baking soda,
1/4 tsp: Salt,
1 cup: Vegetable oil,
1 cup: Sugar,
1 cup: Firmly packed golden brown sugar,
4 large: Eggs,
1 1/2 cup: Finely grated carrots, about 1 1/2 large
1 cup: Drained canned crushed pineapple in juice,
1/2 cup: Mashed ripe bananas,
3/4 cup: Chopped pecans,
FROSTING:,
8 ounce: Pkg cream cheese, at room temperature
1 cup: Powdered sugar,
3 tbsp: Unsalted butter, at room temperature
1/4 tsp: 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.

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


Source from luhu.jp