Banana-Carrot Sheet Cake

55 minutes Prep: 20 minutes Cook: 35 minutes

175 calories per serving view nutrition facts

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1	cup	pecans	chopped
1 1/2	cups	carrots	grated
1 1/2	cups	bananas	mashed
1/4	cup	coconut	toasted
3	cups	flour, all-purpose
1	teaspoon	baking soda
1	teaspoon	cinnamon
1	teaspoon	salt
1/2	teaspoon	cloves	ground
1/2	teaspoon	mace
1 1/2	cups	brown sugar, light	packed
1	cup	butter, unsalted	softened
3	large	eggs
1	tablespoon	vanilla extract
3/4	cup	milk
1	x	frosting	banana cream cheese or confectioners' sugar

Preheat oven to 350 degrees F.

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.

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Serving Size 51g

Amount per Serving

Calories 175 62% of calories from fat