Carrot-banana cake

Ingredients for cake:
2 cups all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1 cup white sugar
1 cup firmly packed golden brown sugar
4 large eggs
2 cups finely grated carrots (about 1 1/2 large)
1 cup mashed ripe banana
3/4 cup chopped pecans/almonds/walnuts/hazelnuts

Frosting
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
3 tablespoons unsalted butter, room temperature
1/4 teaspoon ground cinnamon
Additional ground cinnamon

For cake:

Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift (it’s important to sift!) first 4 ingredients into medium bowl. Whisk oil, the 2 sugars, and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, banana and pecans and blend well. Transfer batter to 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.

For frosting:
Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)

Serves 12.

Adapted from epicurious. You can also make this as muffins: Bake 25 minutes at 350. To reduce fat, replace with oil with a cup of applesauce. You can use 1 cup of carrots (about 2 carrots) instead of 1.5, 3 bananas instead of 1, and leave out pineapple and pecans. Feel free to reduce sugar, to taste.