Like carrot cake? Like banana cake? This recipe from Melissa’s combines both in one yummy recipe. While carrots and bananas are available year-round, this recipe says “spring” to us.
The cake can be prepared 1 day ahead, covered with a cake dome and refrigerated.
RECIPE: CARROT-BANANA CAKE
For The Cake
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1 cup table sugar
1 cup golden brown sugar, firmly packed
4 large eggs
1-1/2 cup organic carrots finely grated
1 cup pineapple crushed in juice
1/2 cup ripe banana, mashed (about 1 large overripe banana)
3/4 cup pecans chopped
For The Frosting
8 ounces cream cheese, room temperature
1 cup powdered sugar
3 tablespoons unsalted butter room temperature
1/4 teaspoon ground cinnamon, plus additional for garnish
Garnish: ground cinnamon additional
Top: Carrot-Banana Cake from Melissas.com. Bottom: Pecans are smoother than walnuts (no “bite”), but you can use walnuts if you prefer. Photo courtesy Blog.Etsy.com.
1. MAKE the cake. Preheat the oven to 350°F. Grease and flour a 12 cup Bundt pan.
2. SIFT the first 4 ingredients into a medium bowl. Whisk the oil, table sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients. Add the carrots, pineapple, banana and pecans and blend well. Transfer batter the to the pan.
3. BAKE until a tester inserted near center of cake comes out clean, about 1 hour. Let the cake stand in pan 10 minutes. Turn out cake onto rack and cool.
4. MAKE the frosting. Beat the cream cheese, powdered sugar, butter and cinnamon in medium bowl until smooth. Spread the frosting over cake. Sprinkle with additional cinnamon.