Carrot cake recipes - Carrot-Banana Cake recipe

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Ingredients :

• 2 cups all purpose flour
• 1 tbsp ground cinnamon
• 2 tspn baking soda
• ¼ tspn salt
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup firmly packed golden brown sugar
• 4 large eggs
• 1½ cups finely grated carrots (about 1½ large carrots )
• 1 cup drained canned crushed pineapple in juice
• ½ cup mashed ripe bananas
• ¾ cup chopped pecans
  for frosting :
• 8 oz pkg cream cheese, at room temperature
• 1 cup powdered sugar
• 3 tbsp unsalted butter, at room temperature
• ¼ tspn ground cinnamon
• additional ground cinnamon

Preparation and Cooking Instructions :

1. Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
2. Sift the first four ingredients into a medium bowl.
3. Whisk the oil, sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients.
4. Add the carrots, pineapple, banana and pecans; blend well.
5. Pour into the prepared pan.
6. Bake until a cake tester inserted near the center comes out clean, or about 1 hour.
7. Let the cake stand in the pan for 10 minutes before turning out onto a rack to cool.
8. For frosting : Beat the cream cheese, powdered sugar, butter and ¼ teaspoon cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon