Healthy Moist Carrot and Banana Cake

Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and dusting them lightly with flour.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. I like to sift these ingredients together to ensure that they blend well.

In a separate bowl, whisk the eggs and vegetable oil until well blended. Remember, the better you whisk these two, the lighter your cake will be.

Gradually add the dry ingredients into the egg and oil mixture. Stir until the mixture is just combined. Over-mixing at this stage may result in a dense cake.

Fold in the mashed bananas, grated carrots, and crushed pineapple. These ingredients are the soul of this cake, so don't skimp!

Divide the batter equally between the two prepared cake pans and smooth the top.

Bake for 25-30 minutes or until an inserted toothpick comes out clean. Trust your oven, but make sure to start checking the cakes around the 20-minute mark.

Allow the cakes to cool in the pans for about 10 minutes and then transfer them to a wire rack to cool completely. Cooling is crucial for the perfect assembly of the cake.

While the cake cools, prepare your frosting. Beat the cream cheese and butter until it's smooth and creamy. Gradually add the powdered sugar and beat until light and fluffy. And finally, beat in the vanilla extract.

Once the cakes are cool, frost the top of one layer, place the other layer on top, and then frost the top and sides of the cake.

Your delicious and moist Carrot and Banana Cake is ready! Serve and enjoy!