Name: Carrot Banana Cake
Ingredients: 2 cup sifted all purpose flour; 1 T. ground cinnamon; 2 t. baking soda; 1/4 t. salt; 1 cup vegetable oil; 1 cup sugar; 1 cup firmly packed light brown sugar; 4 large eggs; 1 1/2 cup finely grated carrots (about 6 ounces); 1 cup drained canned crushed pineapple in juice (about 10 oz.); 1/2 cup mashed ripe banana; 3/4 cup chopped pecans or golden raisins

Carrot Banana Cake

Ingredients

2 cups sifted all purpose flour
1 T. ground cinnamon
2 t. baking soda
1/4 t. salt
1 cup vegetable oil
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs
1 1/2 cup finely grated carrots (about 6 ounces)
1 cup drained canned crushed pineapple in juice (about 10 oz.)
1/2 cup mashed ripe banana
3/4 cup chopped pecans or golden raisins

Instructions

Sift together first four ingredients. Whisk oil, sugar, bown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add pineapple, banana, pecans and blend well. Transfer batter to a greased and floured 12-cup Bundt pan or to two greased and floured 9-inch round cake pans. Bake Bundt pan about 1 hour, layers about 40 minutes, until tester inserted in center of cake comes out clean. Frost with a cream cheese frosting. For a nice touch add 1/2 t. cinnamon to the frosting.