Carrot-Banana Cake

Recipes Ingredients:

2 c All purpose flour
-pineapple in juice
1 tb Ground cinnamon
1/2 c Mashed ripe bananas
2 ts Baking soda
3/4 c Chopped pecans
1/4 ts Salt
FROSTING:
1 c Vegetable oil
8 oz Pkg cream cheese, at room
1 c Sugar
-temperature
1 c Firmly packed golden brown
1 c Powdered sugar
-sugar 3
tb Unsalted butter, at room
4 lg Eggs
-temperature
1 1/2 c Finely grated carrots (about
1/4 ts Ground cinnamon
-1 1/2 large)
Additional ground cinnamon
1 c Drained canned crushed

Recipe Instructions:

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.