Recipe

Step 1: Preheat the oven to 350°F.

Step 2: Spray a 9″ Bundt pan with cooking oil.

Step 3: For the cake, beat the oil and granulated sugar in a large bowl until smooth.

Step 4: Add the eggs and vanilla, beating the mixture well (it may look curdled). Add the banana, carrots, raisins, pineapple and yogurt. Stir until everything is well combined.

Step 5: Combine the flour, baking powder, baking soda, cinnamon and nutmeg in a separate bowl, mixing well. Add to the carrot mixture and stir just until everything is combined.

Step 6: Pour the mixture into the prepared pan. Place the pan in the centre of the oven and bake for 40-45 minutes, or until a tester inserted in the centre comes out clean. Cool in the pan on a rack.

Step 7: When it’s no longer hot, invert the cake onto a serving plate.

Step 8: For the icing, beat the cream cheese, icing sugar and milk in a bowl or food processor until smooth. Drizzle over the top of the cake. Keep cake for up to 3 days, well wrapped, or freeze for up to 2 weeks.

Reprinted with permission from Rose Reisman’s The Complete Light Kitchen (2007 Whitecap Books).