1      cup           chopped pecans
   1 1/2  cups          grated carrots
   1 1/2  cups          mashed bananas
     1/4  cup           toasted coconut
   3      cups          all-purpose flour
   1      teaspoon      baking soda
   1      teaspoon      cinnamon
   1      teaspoon      salt
     1/2  teaspoon      ground cloves
     1/2  teaspoon      mace
   1 1/2  cups          packed light brown sugar
   1      cup           unsalted butter --  softened
   3                    eggs
   1      tablespoon    vanilla
     3/4  cup           milk
                        Banana Cream Cheese Frosting (recipe
                         follows) or Confectioners' sugar
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.