| Carrot-Banana Cake
2 cups of All purpose flour
1 tablespoon of ground cinnamon
2 teaspoons of baking soda
1/4 teaspoon of salt
1 cup of vegetable oil
1 cup of sugar
1 cup of firmly packed golden brown
4 large Eggs
1 1/2 cups of finely grated carrots
1 cup of drained canned crushed pineapple
1/2 cup of mashed ripe bananas
3/4 cup of chopped pecans
FROSTING:
8 ounce package of cream cheese, at room temp
1 cup pf powdered sugar
3 tablespoons of unsalted butter, at room temp
1/4 teaspoon of ground cinnamon
Additional ground cinnamon |
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FOR CAKE: Preheat oven to 350ºF. 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 with a cake dome and refrigerate. Makes 12 servings. From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters. Serving Size: 12 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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