2 cup All purpose flour
1 tbsp Ground cinnamon
2 tsp Baking soda
1/4 tsp Salt
1 cup Vegetable oil
1 cup Sugar
1 cup Firmly packed golden brown sugar
4 large Eggs
1 1/2 cup Finely grated carrots (about 1 1/2 large)
1 cup Drained canned crushed pineapple in juice
1/2 cup Mashed ripe bananas
3/4 cup Chopped pecans
FROSTING:
8 oz Pkg cream cheese, at room temperature
1 cup Powdered sugar
3 tbsp Unsalted butter, at room temperature
1/4 tsp Ground cinnamon
Additional ground cinnamon
|
|
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.
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 wiyth a cake dome and refrigerate.
Makes 12 servings.
From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.
|
|
