Carrot-banana Cake Recipe

Carrot-banana Cake Recipe

The best delicious Carrot-banana Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot-banana Cake recipe today!

Hello my friends, this Carrot-banana Cake recipe will not disappoint, I promise! Made with simple ingredients, our Carrot-banana Cake is amazingly delicious, and addictive, everyone will be asking for more Carrot-banana Cake.

What Makes This Carrot-banana Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot-banana Cake.

Ready to make this Carrot-banana Cake Recipe? Let’s do it!

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Ingredients & Directions


2 c All purpose flour -pineapple in juice
1 tb Ground cinnamon 1/2 c Mashed ripe bananas
2 ts Baking soda 3/4 c Chopped pecans
1/4 ts Salt FROSTING:
1 c Vegetable oil 8 oz Pkg cream cheese, at room
1 c Sugar -temperature
1 c Firmly packed golden brown 1 c Powdered sugar
-sugar 3 tb Unsalted butter, at room
4 lg Eggs -temperature
1 1/2 c Finely grated carrots (about 1/4 ts Ground cinnamon
-1 1/2 large) Additional ground cinnamon
1 c Drained canned crushed

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
Yields
12 servings



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