Girl’s Banana-carrot Cake With Cinnamon-cream Cheese Frosting

Serving 14 people

75 min


  • baking soda 2 teaspoons baking soda
  • banana 1 cup mashed ripe banana (2 large or 3 medium bananas)
  • buttermilk 1/2 cup buttermilk
  • carrots 1 1/2 cups finely grated carrots (about 3/4 pound)
  • cream cheese 12 ounces cream cheese, at room temperature
  • eggs 3 large eggs
  • flour 2 cups all-purpose flour
  • granulated sugar 1 1/2 cups granulated white sugar
  • ground cinnamon 1 teaspoon ground cinnamon
  • light brown sugar 2 tablespoons packed light brown sugar
  • pecans 1/2 cup pecans, chopped, optional
  • powdered sugar 1 pound powdered sugar, sifted
  • salt 1/2 teaspoon salt
  • unsalted butter 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • vanilla extract 2 teaspoons vanilla extract
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How to make it

  1. Pre-heat the oven to 350°F
  2. spray 9X13 pan with nonstick spray
  3. Sift together the flour, baking soda, cinnamon and salt. Set aside
  4. In a large bowl, use an electric mixer to combine the sugar and eggs.
  5. Mix until it looks like the mixture has about tripled in volume, 3 to 4 minutes.
  6. Mix in the buttermilk and vanilla. Stir in the carrots and banana.
  7. Add in the dry ingredients and stir until just incorporated into the batter.
  8. Add the butter and stir until it is mixed into the batter.
  9. Pour the batter into the prepared baking dish.
  10. Bake 35 to 40 minutes
  11. Frosting
  12. In a medium bowl, use an electric mixer to combine the cream cheese and butter.
  13. Add the sugars, vanilla and cinnamon.
  14. Spread a thick layer of frosting onto the cooled cake*. Sprinkle with chopped pecans if desired.