3/4 c Bananas, pureed 1 t Vanilla
1/4 c Oil 2 t Baking soda
2 c Sugar 2 t Cinnamon
3 md Eggs 1/4 t Allspice
3 1/2 c Carrots, shredded 1/2 t Salt
1/2 c Crushed pineapple, drained 2 c Flour
Heat the oven 350. Lightly coat a 9×13-inch baking pan with nonstick
cooking spray. Set aside. In a large bowl with a electric mixer set
on medium speed or a whisk, beat the banana puree, sugar and oil
together until the sugar has dissolve. Beat in the eggs one at a
time. Stir in the carrots, pineapple and vanilla. In another bowl,
combine the flour, baking soda, cinnamon, allspice and salt. Mix the
dry ingredients into the liquid ingredients, beating on low speed
just until everything has been combined. Do not overbeat. Pour batter
into the prepared pan, and bake for 40 to 45 minutes, or until the
cake surface is firm to the touch and a toothpick inserted in the
center comes out clean. Allow to cool for 20 minutes before removing
from the pan. Sprinkle top with powder sugar.
Test kitchen notes: The cake can be frozen for up to two months and
refrigerated for a week.
Calories per serving: 201 Number of Servings: 12 Fat
grams per serving: 7.4 Approx. Cook Time: Cholesterol per
serving: 106 Marks:
Yields
12 servings