Recipe By : Nathalie Dupree Cooks #ND7111
Serving Size : 24 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Pecans -- chopped
1 1/2 c Carrots -- grated
1 1/2 c Bananas -- mashed
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 Light brown sugar -- packed
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°F. Grease and flour a 13x9x2" 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, 1/3rd 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.
The cake, frosted or not, freezes wrapped in plastic wrap.
