Recipe - Banana-Carrot Sheet Cake

1 cup Chopped pecans
1 One half cup Grated carrots
1 One half cup Mashed bananas
One fourth cup Toasted coconut
3 cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Salt
One half teaspoon Ground cloves
One half teaspoon Mace
1 One half cup Packed light brown sugar
1 cup Unsalted butter; softened
3 Eggs
1 tablespoon Vanilla
Three fourths cup Milk
Banana Cream Cheese
Frosting (recipe
Follows) or Confectioners'
sugar

Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2inch 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
Posted to EATL Digest 27 Sep 96

Date: Fri, 27 Sep 1996 21:27:43 0500

From: Jackie Bordelon jbord@PREMIER.NET

NOTES : NATHALIE DUPREE COOKS #ND7111