2 Cups flour
1 Tablespoon cinnamon
2 Teaspoon soda
1/4 Teaspoon Salt
1 Cup vegetable oil
1 Cup sugar
1 Cup brown sugar
4 Lg. eggs
1 1/2 cups finely grated carrots
1 Cup crushed pineapple, drained
1/2 Cup mashed ripe banana
3/4 Cup pecans-optional
Preheat oven to 350’F. Grease and flour 12 cups bundt pan. Sift first 4 ingredients in medium bowl. Whisk oil, 1 cup sugar, brown, sugar and egg in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecan and blend well. Transfer batter to prepared pan. Bake until tester inserted comes out clean, Let cake stand in pan 10 minutes turn out cake on rack and cool.
1 8 Oz. pkg. cream cheese, softened
1 Cup powdered sugar
3 Tablespoon unsalted butter
1/4 Teaspoon ground cinnamon
Beat cream cheese, powdered sugar, butter and cinnamon in med. bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!