Carrot-banana Cake
From choclytcandy 15 years agoIngredients
- cake shopping list
- 2 cups all purpose flour shopping list
- 1 tablespoon ground cinnamon shopping list
- 2 teaspoons baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 cup vegetable oil shopping list
- 1 cup sugar shopping list
- 1 cup firmly packed golden brown sugar shopping list
- 4 large eggs shopping list
- 1 1/2 cups finely grated carrots (about 1 1/2 large) shopping list
- 1 cup drained canned crushed pineapple in juice shopping list
- 1/2 cup mashed ripe banana shopping list
- 3/4 cup chopped pecans shopping list
- frosting shopping list
- 1 8-ounce package cream cheese, room temperature shopping list
- 1 cup powdered sugar shopping list
- 3 tablespoons unsalted butter, room temperature shopping list
- 1/4 teaspoon ground cinnamon shopping list
- Additional ground cinnamon shopping list
- Read More http://www.epicurious.com/recipes/food/views/Carrot-banana-Cake-2527#ixzz0rRFUU978 shopping list
How to make it
- For cake:
- 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.)
- Read More http://www.epicurious.com/recipes/food/views/Carrot-Banana-Cake-2527#ixzz0rRFYNRVQ
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