1 c Chopped pecans
1 1/2 c Grated carrots
1 1/2 c Mashed bananas
1/4 c Toasted coconut
3 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1 ts Salt
1/2 ts Ground cloves
1/2 ts Mace
1 1/2 c Packed light brown sugar
1 c Unsalted butter; softened
3 Eggs
1 tb Vanilla
3/4 c Milk
Banana Cream Cheese
-Frosting (recipe
Follows) or Confectioners’
-sugar
Preheat oven to 350 degrees. Grease and flour a 13- x 9- x 2-inch baking
pan. In a bowl mix together the pecans, carrots, bananas, and coconut. Sift
together the flour, baking soda, cinnamon, salt, cloves, and mace. Set
aside. In a large bowl beat the brown sugar and butter until light and
fluffy. Add the eggs and beat until smooth. Add the vanilla to the milk.
Beat the milk mixture into the sugar mixture, 1/3 at a time, alternating
with dry ingredients, beginning and ending with the dry ingredients. Fold
in the carrot/banana mixture until just incorporated. Pour into the
prepared pan and bake in the middle of the oven 30 to 35 minutes, or until
a toothpick inserted into center comes out clean. Cool the cake completely,
and then frost with cream cheese frosting or dust with sugar. Cut into 24
squares. The cake, frosted or not, freezes wrapped in plastic wrap. Yield:
1 cake
Yields
1 Servings