Better Than Carrot Cake

Name: Better Than Carrot Cake
Ingredients: 3 c. all-purpose flour; 2 c. sugar; 1 tsp. salt; 1 tsp. cinnamon; 3 eggs, well beaten; 1 tsp. soda; 1 1/2 c. salad oil; 1 1/2 tsp. vanilla; 1 (8 oz.) can crushed pineapple (undrained); 2 c. chopped pecans; 2 c. chopped bananas

11 ingredients

8 steps

Ingredients

3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. cinnamon
3 eggs, well beaten
1 tsp. soda
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple (undrained)
2 c. chopped pecans
2 c. chopped bananas

Directions

1

Combine dry ingredients in a large bowl; add eggs and salad oil, stirring until dry ingredients are moistened.
2

Do not beat. Stir in vanilla, pineapple, 1 cup pecans and the 2 cups of bananas.
3

Spoon into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done.
4

Cool in pan for 10 minutes.
5

Remove and cool completely.
6

Spread frosting on top and sides and between layers.
7

Sprinkle with remaining cup of pecans.
8

(I use Cream Cheese Frosting.)