Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first
4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar
and eggs in large bowl until well blended. Mix in dry ingredients.
Add carrots, pineapple, banana and pecans and blend well. Transfer
batter to prepared pan. Bake until tester inserted near center of
cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes.
Turn out cake onto rack and cool.
Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon
in medium bowl until smooth. Spread frosting over cake. Sprinkle with
additional cinnamon. (Can be prepared 1 day ahead. Cover with cake
dome and refrigerate.)
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