"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot-Banana Cake Recipe

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This recipe for Carrot-Banana Cake, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Wednesday, November 4, 2009



* 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


* 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

For cake:
Preheat oven to 350F. 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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