Hummingbird Carrot Bundt Cake
INGREDIENTS
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Cake:
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3 cups all-purpose flour
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2 cups sugar
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2 1/2 teaspoons Clabber Girl Baking Powder
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1/2 teaspoon baking soda
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1 1/2 teaspoons cinnamon
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1/2 teaspoon salt
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3 eggs
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1 cup oil
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1/2 cup unsalted butter, melted and cooled
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2 teaspoons pure vanilla extract
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1 8-ounce can crushed pineapple, slightly drained
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1 1/4 cups shredded carrots
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2 cups chopped pecans
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2 cups finely chopped bananas
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Hummingbird Cream Cheese Frosting:
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2 8-ounce packages cream cheese
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1 cup unsalted butter, softened
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4 cups, approximately, confectioners’ sugar
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2 teaspoons pure vanilla extract
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Finishing Touches:
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Ground pecans
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Cinnamon
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