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Carrot-Banana Cake
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(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs, Dairy
Cakes
12
Servings
INGREDIENTS
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
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
INSTRUCTIONS
FROSTING:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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