Carrot-Banana Cake
| Yield: | 12 Servings |
| Categories: | Cakes |
| 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 |
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