Prep time: 20 mins
Cook time: 75 mins
Total time: 1 hour 35 mins

Recipe type: Dessert
Serves: 10-12


2 cups all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1 cup sugar
1 cup brown sugar, firmly packed
4 eggs
1 1/2 cups finely grated carrots
1 cup drained canned crushed pineapple in juice
1/2 cup mashed ripe banana
3/4 cup chopped pecans
Cream Cheese Filling
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 egg
1 tsp fresh lemon juice
1 tsp vanilla extract
3 tbsp all-purpose flour
Cream Cheese Glaze
4 oz. cream cheese, softened
2 tbsp butter, softened
2 tbsp milk
2 tsp fresh lemon juice
1 tsp vanilla extract
2 cups confectioners’ sugar
1/4 cup toasted chopped pecans


preheat oven to 350 degrees F
butter and flour a bundt pan and set aside
in a medium mixing bowl sift flour, cinnamon, baking soda and salt together and set aside
using the whisk attachment of a stand mixer combine oil, granulated sugar and brown sugar together
add in eggs one at a time until well blended
pour in the mashed banana
stir in the dry ingredients and then remove bowl from mixer
using a spoon add carrots, pineapple and pecans until well mixed
Cream Cheese Filling

  • whisk together the cream cheese and granulated sugar until light and fluffy
    add in the egg, lemon juice, vanilla and flour and beat for 1-2 minutes
    pour three cups of the cake batter into the cake pan evenly
    spoon the cream cheese filling into the center of the cake batter, making a ring. Be sure that the cream cheese filling doesn’t touch the outside or inside of the bundt pan.
  • carefully pour remaining cake batter over the top of the cream cheese mixture
  • bake for 45 minutes then cover with foil and bake at 325 degrees F for 25-30 minutes or until a toothpick inserted comes out clean.
  • allow cake to cool for 10 minutes in pan then invert onto a cooling rack and allow to cool completely

Cream Cheese Glaze

  • whisk together the cream cheese and butter until smooth
    pour in the milk, lemon juice and vanilla
    slowly add the confectioners’ sugar and beat for 2-3 minutes until very smooth
    place in fridge for 10 to 15 minutes
    pour the glaze over the top of the cooled cake and top with the chopped pecans


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