INGREDIENTS

INSTRUCTIONS

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 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:
Posted to EAT-L Digest 27 Sep 96
Date:    Fri, 27 Sep 1996 21:27:43 -0500
From:    Jackie Bordelon <jbord@PREMIER.NET>
NOTES : NATHALIE DUPREE COOKS #ND7111

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”