Carrot-Banana Cake

Directions

Preheat oven to 350℉ (180℃) 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 ¼ 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.