banana carrot cake

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banana carrot cake


  • Cake
  • 2 cups all purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup firmly packed golden brown sugar
  • 4 large eggs
  • 1 1/2 cups finely grated carrots (about 1 1/2 large)
  • 1 cup drained canned crushed pineapple in juice
  • 1/2 cup mashed ripe banana
  • 3/4 cup chopped pecans
  • Frosting
  • 1 8-ounce package cream cheese, room temperature
  • 1 cup powdered sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1/4 teaspoon ground cinnamon
  • Additional ground cinnamon


Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first
4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar
and eggs in large bowl until well blended. Mix in dry ingredients.
Add carrots, pineapple, banana and pecans and blend well. Transfer
batter to prepared pan. Bake until tester inserted near center of
cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes.
Turn out cake onto rack and cool.

For frosting:

Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon
in medium bowl until smooth. Spread frosting over cake. Sprinkle with
additional cinnamon. (Can be prepared 1 day ahead. Cover with cake
dome and refrigerate.)

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