2 cups plain flour

1 Tbs ground cinnamon

2 tsp baking soda

¼ tsp salt

1 cup vegetable oil

1 cup sugar

1 cup brown sugar, firmly packed

4 large eggs

1 ½ cups finely grated carrots (about 1 ½ large carrots )

1 cup crushed pineapple in juice, drained

½ cup mashed ripe bananas

¾ cup chopped pecan nuts

For frosting :

225 g cream cheese, at room temperature

1 cup icing sugar

3 Tbs unsalted butter, at room temperature

¼ tsp ground cinnamon

ground cinnamon, additional for decoration

1

Preheat oven to 175°C. Grease and flour a 12-cup Bundt pan.

2

Sift the first four ingredients into a medium bowl.

3

Whisk the oil, sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients.

4

Add the carrots, pineapple, banana and pecans; blend well.

5

Pour into the prepared pan.

6

Bake until a cake tester inserted near the centre comes out clean, or about 1 hour.

7

Let the cake stand in the pan for 10 minutes before turning out onto a rack to cool.

8

For frosting : Beat the cream cheese, powdered sugar, butter and ¼ teaspoon cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon

Serving size: Entire recipe (2361 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.