ANNIE MAHLE'S CARROT-BANANA CAKE
Annie Mahle is the chef on the Maine windjammer J. & E. Riggin. Mahle has just published a cookbook, "Sugar & Salt: A Year at Home and At Sea." A printable version of her recipe for Carrot-Banana Cake can be found on the 207 Kitchen section of our website.
For more information on Annie Mahle click here: ANNIE MAHLE
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
4 large eggs
1 cup vegetable oil
1 cup sugar
1 cup lightly packed light brown sugar
1 1/2 cups finely grated carrots; about 3 carrots
1 cup drained crushed pineapple in juice
1/2 cup mashed ripe banana; about 1 banana
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 garnish
1/2 cup toasted unsweetened coconut
Preheat oven to 350 degrees. Grease and flour two 9-inch round pans. Sift the first four ingredients into a medium bowl. In a large bowl, whisk the eggs, then whisk in the oil, sugar and brown sugar until well blended. Stir in the flour mixture. Add the carrots, pineapple, banana and blend well. Transfer the batter to the prepared pans. Bake until a tester inserted near the center of the cake comes out clean, about 40 to 45 minutes. Leave the cakes in the pans on a cooling rack for 10 minutes, then remove from the pans and cool completely.
Beat all ingredients in a medium bowl until smooth and the consistency is just the teeniest bit runny. Lay one cake on a platter and frost just the top allowing the frosting to flow over the edges slightly. Place the second cake over the first and do the same with the frosting. Sprinkle with toasted coconut to finish.