Carrot-Banana Cake

1 hours Prep: 30 minutes Cook: 1 hours

1530 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

2	cups	flour, all-purpose
1	tablespoon	cinnamon	ground
2	teaspoons	baking soda
1/4	teaspoon	salt
1	cup	vegetable oil
1	cup	sugar
1	cup	brown sugar	firmly packed
4	large	eggs
1 1/2	cups	carrots	finely grated
1	cup	pineapple, canned, crushed	drained
1/2	cup	bananas	mashed, ripe
3/4	cup	pecans	chopped

Frosting
8	ounces	cream cheese	at room temperature
1	cup	powdered sugar
3	tablespoons	butter	at room temperature
1/4	teaspoon	cinnamon	ground
1	x	cinnamon	ground

Directions

Preheat oven to 350 degrees Fahrenheit.

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 with a cake dome and refrigerate.

Makes 12 servings.

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Nutrition Facts

Serving Size 380g

Amount per Serving

Calories 1530 61% of calories from fat

	% Daily Value*
Total Fat 104.0g	160%
Saturated Fat 28.0g	141%
Trans Fat 0.0g
Cholesterol 298mg	99%
Sodium 754mg	31%
Total Carbohydrate 138.0g	46%
Dietary Fiber 6.0g	23%
Sugars 83.0g
Protein 20.0g	39%

Vitamin A	165%		Vitamin C	5%
Calcium	13%		Iron	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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