Carrot-banana Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cakes | 12 | Servings | |
INGREDIENTS
| 2 | c | All purpose flour |
| 1 | T | Ground cinnamon |
| 2 | t | Baking soda |
| 1/4 | t | Salt |
| 1 | c | Vegetable oil |
| 1 | c | Sugar |
| 1 | c | Firmly packed golden brown |
| sugar | ||
| 4 | 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 |
| oz Pkg cream cheese, at room | ||
| c Powdered sugar | ||
| tb Unsalted butter, at room | ||
| 1 | ts Ground cinnamon |
INSTRUCTIONS
FROSTING : -- temperature : -- temperature : 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 426
Calories From Fat: 220
Total Fat: 25.2g
Cholesterol: 62mg
Sodium: 318.2mg
Potassium: 196.4mg
Carbohydrates: 46.7g
Fiber: 2.7g
Sugar: 26.3g
Protein: 5.6g