Kitchen Sink Cake
Cake:
2 cups all purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup granulated white sugar
1 cup firmly packed light brown sugar
4 large eggs
1-1/2 cups finely grated carrots (about 2 large - see Note)
1/2 cup canned crushed pineapple, drained 2 medium ripe bananas, mashed
1/2 cup chopped pecans
1 cup raisins, soaked in hot water for 30 minutes, then drained and patted
dry
Frosting:
8 ounces cream cheese, room temperature
1-1/2 cups powdered sugar
1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract
For cake:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil or
grease and flour pan.
In a medium bowl, whisk together
flour, cinnamon, nutmeg, baking soda, & salt. Set aside.
In a large bowl,
beat vegetable oil, white sugar, brown sugar, & eggs
on medium speed until combined.
Whisk in carrots, pineapple, & bananas.
Add dry ingredients to wet ingredients a third at a time until
incorporated.
Fold in pecans & raisins.
Pour batter into prepared pan & spread evenly.
Bake 40 to 45 minutes or until tester in center of cake comes out clean.
Cool to room temperature.
For frosting:
Beat cream cheese, powdered sugar, & 1/4 teaspoon cinnamon
in medium bowl until smooth.
Spread frosting over cake.
Yield: 24 to 36 servings, depending on cut size
Note: A microplane works best for finely grating the carrots.
Delma
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