Kitchen Sink Cake (Carrot)

Recipe by foodtvfan
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READY IN: 1hr 15mins
SERVES: 24
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak raisins in hot water for 30 minutes; drain and pat dry.
  • Meanwhile, grease and flour a 9”x13”x2” baking pan.
  • Preheat oven to 350 degrees Fahrenheit for metal pan or 325 degrees Fahrenheit for glass pan.
  • In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  • In a large mixer bowl, beat vegetable oil, white sugar, brown sugar, and eggs on medium speed until combined.
  • Whisk in carrots, pineapple, and bananas.
  • Add dry ingredients to wet ingredients, one third at a time, until incorporated.
  • Fold in pecans and raisins with a spatula.
  • Pour batter into prepared pan and spread evenly.
  • Bake 40 to 45 minutes or until tester in center of cake comes out clean.
  • Cool to room temperature.
  • FROSTING:
  • Beat cream cheese, powdered sugar, and cinnamon if using, in a medium bowl until smooth.
  • Spread frosting over cake.
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