Banana-carrot sheet cake

 
                          BANANA-CARROT SHEET CAKE
 
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 Serving Size  : 0    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           chopped pecans
    1 1/2  cups          grated carrots
    1 1/2  cups          mashed bananas
      1/4  cup           toasted coconut
    3      cups          all-purpose flour
    1      teaspoon      baking soda
    1      teaspoon      cinnamon
    1      teaspoon      salt
      1/2  teaspoon      ground cloves
      1/2  teaspoon      mace
    1 1/2  cups          packed light brown sugar
    1      cup           unsalted butter --  softened
    3                    eggs
    1      tablespoon    vanilla
      3/4  cup           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
 
 
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 NOTES : NATHALIE DUPREE COOKS #ND7111