2 c  All purpose flour

      1 tb Ground cinnamon

      2 ts Baking soda

    1/4 ts Salt

      1 c  Vegetable oil

      1 c  Sugar

      1 c  Firmly packed golden brown

           -sugar
      4 lg Eggs

  1 1/2 c  Finely grated carrots (about

           -1 1/2 large)
      1 c  Drained canned crushed

           -pineapple in juice
    1/2 c  Mashed ripe bananas

    3/4 c  Chopped pecans

           FROSTING:
      8 oz Pkg cream cheese, at room

           -temperature
      1 c  Powdered sugar

      3 tb Unsalted butter, at room

           -temperature
    1/4 ts Ground cinnamon

           Additional ground cinnamon
  FOR CAKE:  Preheat oven to 350F.  Grease and flour a 12-cup Bundt pan. Sift
  the first four ingredients into a medium bowl.  Whisk the oil, sugar, brown
  sugar and eggs in a large bowl until well blended. Mix in the dry
  ingredients.  Add the carrots, pineapple, banana and pecans; blend well.
  Pour into the prepared pan.  Bake until a cake tester inserted near the
  center comes out clean, or about 1 hour. Let the cake stand in the pan for
  10 minutes before turning out onto a rack to cool.

  FOR FROSTING:  Beat the cream cheese, powdered sugar, butter and 1/4
  teaspoon cinnamon in a medium bowl until smooth.  Spread frosting over the
  cake.  Sprinkle with additional cinnamon
  Can be prepared 1 day ahead.  Cover wiyth a cake dome and refrigerate.
  Makes 12 servings.
  From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.