Carrot-banana cake

 
                             CARROT-BANANA CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -