Ingredients

2 C. all-purpose flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
1/4 tsp. salt
1 C. vegetable oil
1 C. sugar
1 C. firmly packed golden brown sugar
4 large 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 ounce package cream cheese, at room temperature
1 C. powdered sugar
3 Tbsp. unsalted butter, at room temperature
1/4 tsp. ground cinnamon
Additional ground cinnamon

Cooking Instructions

For cake: Preheat oven to 350 degrees. Grease and flour a 12-C. 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 tsp. cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon Can be prepared 1 day ahead. Cover with a cake dome and refrigerate.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)