Banana-Carrot Sheet Cake
Yield
24 servingsPrep
20 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
chopped |
|
| 1 ½ | cups |
carrots
grated |
|
| 1 ½ | cups |
bananas
mashed |
|
| ¼ | cup |
coconut
toasted |
*
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
mace
|
|
| 1 ½ | cups |
brown sugar, light
packed |
*
|
| 1 | cup |
butter, unsalted
softened |
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| ¾ | cup |
milk
|
|
| 1 | x |
frosting
banana cream cheese or confectioners' sugar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
chopped |
|
| 355 | ml |
carrots
grated |
|
| 355 | ml |
bananas
mashed |
|
| 59 | ml |
coconut
toasted |
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
mace
|
|
| 355 | ml |
brown sugar, light
packed |
*
|
| 237 | ml |
butter, unsalted
softened |
|
| 3 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 177 | ml |
milk
|
|
| 1 | x |
frosting
banana cream cheese or confectioners' sugar |
* |
Directions
Preheat oven to 350℉ (180℃).
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, ⅓ 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.
