Carrot-Banana Cake
Recipe
- Title:
- Carrot-Banana Cake
- Categories:
- Cakes
- Yield:
- 12 servings
Ingredients
- 2 c All purpose flour
- -pineapple in juice
- 1 tb Ground cinnamon
- 1/2 c Mashed ripe bananas
- 2 ts Baking soda
- 3/4 c Chopped pecans
- 1/4 ts Salt
- FROSTING:
- 1 c Vegetable oil
- 8 oz Pkg cream cheese, at room
- 1 c Sugar
- -temperature
- 1 c Firmly packed golden brown
- 1 c Powdered sugar
- -sugar
- 3 tb Unsalted butter, at room
- 4 lg Eggs
- -temperature
- 1 1/2 c Finely grated carrots (about
- 1/4 ts Ground cinnamon
- -1 1/2 large)
- Additional ground cinnamon
- 1 c Drained canned crushed
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.
Directions
- 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
Directions
- Can be prepared 1 day ahead.
- Cover wiyth a cake dome and refrigerate.
Directions
- Makes 12 servings.
Directions
- From Bon Appetit, October 1993 [Zita Wilensky].
- Posted by Fred Peters.
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