HomeOne of Our Best Recipes: Carrot Cake with Fruit
The natural sweetness of carrots blends beautifully with fresh banana and pineapple in this old family recipe. Cinnamon in the cake and the frosting gives it a special little kick while the walnuts give it a bit of crunch. Serve this cake for Sunday dinner (or any old time you like!)
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One of the Best Recipes: Carrot Cake - Fruity Carrot Cake
Ingredients
Cake
- 2 cups (500 mL) all purpose flour
- 1 tablespoon (15 mL) cinnamon
- 2 teaspoons (10 mL) baking soda
- 1/4 teaspoon (1.25 mL) salt
- 1 cup (250 mL) vegetable oil
- 1 cup (250 mL) sugar
- 1 cup (250 mL) firmly packed golden brown sugar
- 4 large eggs
- 1 1/2 cups (350 mL) finely grated carrots
- 1 cup (250 mL) fresh diced pineapple
- 1/2 cup (125 mL) mashed ripe banana
- 3/4 cup (175 mL) finely diced walnuts
Frosting
- 1 8-ounce (525 g) package cream cheese, room temperature
- 1 cup (250 mL) powdered sugar
- 3 tablespoons (45 mL) unsalted butter
- 1/4 teaspoon (1.25 mL) ground cinnamon
Directions
Cake
Preheat oven to 350°F 180°C). Grease and flour a sheet pan. Sift first 4 ingredients into a medium bowl. Whisk oil, sugars, and eggs in large bowl until well blended, then add dry ingredients. Add carrots, pineapple, banana and walnuts and blend well. Pour batter in the prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.
Frosting
Beat cream cheese, powdered sugar, butter and cinnamon in medium bowl until smooth. Spread frosting over cake. If you like, sprinkle the top with additional cinnamon.
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Enjoy!
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