| 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 |