Carrot-Banana Cake

2 c All purpose flour

1 tb Ground cinnamon

2 ts Baking soda

1/4 ts Salt

1 c Vegetable oil

1 c Sugar

1 c Firmly packed golden brown

-sugar 4 lg Eggs

1 1/2 c Finely grated carrots (about

-1 1/2 large) 1 c Drained canned crushed

-pineapple in juice 1/2 c Mashed ripe bananas

3/4 c Chopped pecans

FROSTING: 8 oz Pkg cream cheese, at room

-temperature 1 c Powdered sugar

3 tb Unsalted butter, at room

-temperature 1/4 ts Ground cinnamon

Additional ground cinnamon 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 Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.