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  • Banana Carrot Sheet Cake

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    Banana Carrot Sheet Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Minced pecans
    • 1 1/2 c. Grated carrots
    • 1 1/2 c. Mashed bananas
    • 1/4 c. Toasted coconut
    • 3 c. All-purpose flour
    • 1 tsp Baking soda
    • 1 tsp Cinnamon
    • 1 tsp Salt
    • 1/2 tsp Grnd cloves
    • 1/2 tsp Mace
    • 1 1/2 c. Packed light brown sugar
    • 1 c. Unsalted butter, softened
    • 3 x Large eggs
    • 1 Tbsp. Vanilla
    • 3/4 c. Lowfat milk Banana Cream Cheese Frosting (recipe Follows) or possibly Confectioners' sugar

    Directions

    1. 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 till light and fluffy. Add in the Large eggs and beat till smooth. Add in the vanilla to the lowfat milk.
    2. Beat the lowfat milk mix into the sugar mix, 1/3 at a time, alternating with dry ingredients, beginning and ending with the dry ingredients. Mix in the carrot/banana mix till just incorporated. Pour into the prepared pan and bake in the middle of the oven 30 to 35 min, or possibly till a toothpick inserted into center comes out clean. Cold the cake completely, and then frost with cream cheese frosting or possibly dust with sugar. Cut into 24 squares. The cake, frosted or possibly not, freezes wrapped in plastic wrap.
    3. Yield:1 cake
    4. NOTES :NATHALIE DUPREE COOKS #ND7111

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