Carrot-Banana Cake
Yield
1 cakePrep
30 minCook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
ground |
|
| 2 | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
carrots
finely grated |
|
| 1 | cup |
pineapple, canned, crushed
drained |
* |
| ½ | cup |
bananas
mashed, ripe |
|
| ¾ | cup |
pecans
chopped |
|
| Frosting | |||
| 8 | ounces |
cream cheese
at room temperature |
|
| 1 | cup |
powdered sugar
|
|
| 3 | tablespoons |
butter
at room temperature |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 1 | x |
cinnamon
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 4 | large |
eggs
|
|
| 355 | ml |
carrots
finely grated |
|
| 237 | ml |
pineapple, canned, crushed
drained |
* |
| 118 | ml |
bananas
mashed, ripe |
|
| 177 | ml |
pecans
chopped |
|
| Frosting | |||
| 231.2 | ml/g |
cream cheese
at room temperature |
|
| 237 | ml |
powdered sugar
|
|
| 45 | ml |
butter
at room temperature |
|
| 1.3 | ml |
cinnamon
ground |
|
| 1 | x |
cinnamon
ground |
*
|
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.
