How To Make Easy Moist Carrot Cakes - Carrot-Banana Cake recipe

2

cup

all purpose flour

1

Tbs

ground cinnamon

2

tsp

baking soda

¼

tsp

salt

1

cup

vegetable oil

1

cup

sugar

1

cup

firmly packed brown sugar

4

large

eggs

1 ½

cup

finely grated carrots (about 1 ½ large carrots)

1

cup

drained canned crushed pineapple in juice

½

cup

mashed ripe bananas

¾

cup

chopped pecans

For frosting:

225

g

cream cheese, at room temperature

1

cup

icing sugar

3

Tbs

unsalted butter, at room temperature

¼

tsp

ground cinnamon; plus additional ground cinnamon

For cake:

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.

4

Mix in the dry ingredients.

5

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

6

Pour into the prepared pan. 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.

For frosting:

1

Beat the cream cheese, icing sugar, butter and ¼ teaspoon cinnamon in a medium bowl until smooth.

2

Spread frosting over the cake.

3

Sprinkle with additional cinnamon.