Carrot-Banana Cake

Can’t decide between carrot cake and banana bread? This bundt cake settles the argument by putting both in the same batter, then throwing in crushed pineapple and pecans for good measure.

A full tablespoon of cinnamon runs through the crumb, giving it a warm spice that plays off the tropical sweetness of the fruit. The combination of oil, two sugars, and all that fruit makes this one of the moistest cakes you’ll ever pull from an oven.

Then there’s the frosting. Room-temperature cream cheese beaten with powdered sugar, butter, and a pinch of cinnamon gets spread over the cooled bundt in a thick, tangy layer that balances all that sweetness.

Make it a day ahead and refrigerate under a cake dome. It tastes even better after the flavors settle overnight.

Pro Tips

• Drain the crushed pineapple well. Press it in a strainer to squeeze out excess juice. Too much liquid will make the cake gummy in the center.
• Grate the carrots finely. Coarse shreds leave chewy bits in the finished cake. Fine grating lets them melt into the crumb.
• Bring the cream cheese and butter to room temperature before frosting. Cold cream cheese makes lumpy frosting. Give them at least an hour on the counter.
• Use a bundt pan with good detail. Grease and flour every groove. The shape of the bundt is half the presentation.